Serves 2


    1 1/2 cups uncooked penne pasta
    1 cup chopped asparagus
    6 ounces boneless, skinless chicken breasts, cut into 1-inch cubes
    2 cloves garlic, minced
    1 can (14.5 ounces) diced tomatoes with herbs, including juice
    1 ounce soft goat cheese, crumbled
    1 tablespoon Parmesan cheese


    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 5 to 7 minutes. Add the tomatoes, including their juice, 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. Serve immediately.

    This recipe from the Mayo Clinic (not to be confused with the Mayonnaise Clinic) sounds really good (but without the Parm cheese…yuk!)

    Posted via web from Charlie Profit Report