CHICKEN, ASPARAGUS & PECAN PASTA

This is a light but delicious pasta dish & FAST & EASY----The PERFECT COMBINATION!

Bring a large pot of water to a boil to cook 1 -16 oz (I only used 1/2 of that) Penne Pasta

In a large skillet heat 1 T. EVOO

Add 1 red pepper cut into small strips

1 bunch (or 2) of fresh asparagus --Note Friend Barbara told me that the way to cut off the not so good part of the asparagus is to grab each end about 1 " from the end---and snap it---the woody part will pinch off-discard it and use the rest

Saute until it begins to get tender

Add 1 t. minced garlic & cook until it smell done (the smell test)

Pour in 1 c.chicken stock

Bring to boil and simmer until veggies have softened

Add 1/4 c. fresh basil (remember the tubes in the fresh produce aisle)

salt/pepper

1 # grilled diced chicken (I used frozen grilled since it was raining & no grilling)

1 1/2 c. Parmesean Cheese

1/2 c. roasted pecan halves

Mix well-put on plate--EAT UP