Asparagus, Chicken, and Pecan Pasta

Ingredients
• 1 (16 ounce) package penne pasta

• 1 tablespoon olive oil

• 1 teaspoon minced garlic

• 1 red bell pepper, chopped

• 2 bunches asparagus, trimmed and cut into 1 inch pieces

• 1 cup chicken broth

• 1/4 cup chopped fresh basil

• salt to taste

• 1/2 teaspoon pepper

• 3 tablespoons butter

• 1 pound grilled chicken breast strips

• 1 1/2 cups grated Parmesan cheese

• 1/2 cup pecan halves (optional)

Directions

1. Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until al dente, 8 to 10 minutes; drain.

2. Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the garlic, red pepper, and asparagus; cook and stir 5 minutes until the garlic softens and mellows. Pour in the chicken broth, and bring to a boil over medium-high heat. Simmer until the vegetables have softened, then add the basil, salt, pepper, butter, and chicken. Cook and stir a few minutes until the chicken is hot. Stir in the cooked pasta, then fold in the Parmesan cheese and pecan halves to serve.

Chicken Nuggets

• 3 skinless, boneless chicken breasts

• 1 cup Italian seasoned bread crumbs

• 1/2 cup grated Parmesan cheese

• 1 teaspoon salt

• 1 teaspoon dried thyme

• 1 tablespoon dried basil

• 1/2 cup butter, melted

Directions

1. Preheat oven to 400 degrees F (200 degrees C).

2. Cut chicken breasts into 1 1/2-inch sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter in a bowl or dish for dipping.

3. Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.