CHICKEN WITH PENNE PASTA

12 oz dry penne pasta
1 Tablespoon olive oil, divided 12 oz skinless, boneless chicken breast, cut into bitesized pieces
4 cloves garlic, minced 12 oz asparagus, trimmed and cut into 1 inch pieces
1 raw red pepper, cut into strips
1 teaspoon crushed red pepper flakes
1/2 cup freshly grated Parmesan cheese Salt and pepper to taste
Cook pasta in boiling water for 8‐10 minutes. Drain and transfer into large bowl. Heat half of oil in a large skillet over medium heat. Saute chicken until firm and lightly browned; use spray oil if needed; remove from pan. Add remaining oil to skillet. Cook and stir garlic, asparagus, fresh red pepper and red pepper flakes in oil until veggies are tender. Stir in chicken and cook for 2 minutes to blend the flavors. Season with salt and pepper. Toss pasta with chicken and asparagus mixture. Sprinkle with cheese.
Serves 8 Per serving: 325 calories; 9 grams fat