Spinach and Grilled Chicken Penne

Ingredients

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• 1 (16 ounce) package dried penne pasta
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• 5 tablespoons olive oil, divided
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• 2 skinless, boneless chicken breast halves - cut into cubes
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• ¼ teaspoon garlic powder, or more to taste
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• salt and ground black pepper to taste
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• ½ cup low-sodium chicken broth
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• 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
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• 1 clove garlic, thinly sliced
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• ¼ cup grated Parmesan cheese
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Instructions

1. 1
   Gather the ingredients.
2. 2
   Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
3. 3
   While the pasta is cooking, heat 3 tablespoons oil in a large skillet over medium-high heat. Stir in chicken and season with 1/4 teaspoon garlic powder, salt, and pepper. Cook and stir until chicken is browned and the juices run clear, about 5 minutes.
4. 4
   Transfer chicken to a paper towel-lined plate.
5. 5
   Pour chicken broth into the skillet. Add asparagus, garlic, and another pinch of garlic powder. Season with salt and pepper. Cover and steam until asparagus is just tender, 5 to 10 minutes.
6. 6
   Return chicken to the skillet and cook until heated through, 2 to 3 minutes.
7. 7
   Transfer drained penne to a large bowl. Pour chicken mixture over top and mix until well combined. Let sit for about 5 minutes.
8. 8
   Stir in remaining 2 tablespoons olive oil, then sprinkle with Parmesan cheese.