Chicken-Asparagus Pasta

Cook penne pasta according to the package directions. Drain and set a side.
*Make as much or as little as you think 2 people will eat.

2 Chicken Breasts - diced large.
Handful of fresh Asparagus chopped about 1 to 1 1/2 inches long.
1 to 2 teaspoons of minced garlic (to taste)
1 cup Chicken Stock or Broth
1 Tablespoon Olive Oil
1/2 to 1 Tablespoon Butter
Salt/Pepper  (to taste)
1 to 2 teaspoon fresh Basil, chopped (or 1/2 to 1 teaspoon dried Basil) (to taste)
Freshly grated Mozzarella and/or Parmesan (your choice or both)
Ricotta Cheese for topping

 

In a saucepan, heat butter and olive oil together (medium-high heat). Salt and pepper the diced chicken to taste.  Add chicken to saucepan and cook the chicken on the med-high heat thoroughly -  then remove it from pan.

Add the chopped asparagus to the saucepan and cooking it down 2 or 3 minutes. Added the minced garlic to the pan and cook about 30 seconds to 1 minute longer to release the flavor of the garlic into the pan. Pour the chicken broth/stock into the pan and the chicken. Simmer on medium-low heat for 5 to 6 minutes or until the asparagus is cooked to your liking. *If liquid is evaporating before your asparagus is done, add more chicken stock.

Add in the cheese(s) into the pan and stir well and remove from heat- It is at this point you can decide how you want your sauce - thicker with more cheese or thinner with less cheese.

Toss sauce with pasta and serve warm. Top with Ricotta cheese if desired.

Serves 2 people.