Ingredients:
1 1/2 cups uncooked whole-grain penne pasta
1 cup asparagus, cut into 1 inch pieces
6 ozs. boneless, skinless chicken breasts, cut into 1 inch cubes
2 cloves garlic, minced
1 14.5 oz. can diced tomatoes, undrained
2 teaspoons dried basil or oregano
1 oz. soft feta cheese, crumbled
1 tablespoon 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 or according to the package directions. Drain the pasta thoroughly. Set aside.
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 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 feta cheese. Tos gently to mix evenly.
To serve, divide the pasta mixture between 2 plates. Sprinkle each serving with 1/2 tablespoon parmesan cheese. Serve immediately.
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