1 cup asparagus
1 1/2 cups uncooked whole-grain penne pasta
500 gm boneless, skinless chicken breasts
2 cloves garlic, minced
100g soft goat cheese, crumbled
1 can diced tomatoes, no salt added, including juice
2 tsps dried basil or oregano
1 tbsp Parmesan cheese Directions
Fill a large pot 3/4 full with water and bring to a boil.
Add the pasta and cook until al dente (tender), 10 to 12 minutes.
Drain the pasta thoroughly.
In a pot fitted with a steamer basket, bring 1 inch of water to a boil.
Add the asparagus.
Cover and steam until tender-crisp, about 2 to 3 minutes.
Spray a large nonstick frying pan with cooking spray.
Add the chicken and garlic and saute over medium-high heat.
Cook until the chicken is golden brown, about 5 to 7 minutes.
Add the tomatoes, including their juice, basil or oregano and simmer 1 minute more.
In a large bowl, add the cooked pasta, steamed asparagus, chicken mixture and goat cheese.
Toss gently to mix evenly.
To serve, divide the pasta mixture between 2 plates.
Sprinkle each serving with 1/2 tablespoon Parmesan cheese.