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.