Asparagus, Chicken, and Penne Pasta... YUMM

I made this recipe a few days ago and boy oh boy did it turn out so scrumptious!! The weather has been so nice and Spring-ey here so I wanted to make something that was light and healthy -- and this definitely did the trick!

INGREDIENTS:

1 (16 ounce) package dry penne pasta
2 Tablespoons olive oil, divided
1 pound skinless, boneless chicken breast meat, cut into bite-sized pieces
1/2 teaspoon ground thyme
1 teaspoon dried basil flakes
4-6 cloves garlic, minced
1 pound asparagus, trimmed and cut into 1 inch pieces
1 teaspoon crushed red pepper flakes
salt and pepper to taste
1 lemon, cut in half
1/2 cup grated Parmesan cheese


DIRECTIONS:

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8-10 minutes, or until al dente. Drain and transfer to a large bowl.

Heat a skillet (I like to use a cast iron skillet) over medium heat until very hot. Add 1 tablespoon of olive oil; wait until the oil is nice and hot. Add chicken and start saute-ing. Sprinkle with salt, thyme, and basil; cook until chicken is firm and lightly browned. Remove from pan.

Add remaining olive oil, garlic, asparagus, and red pepper flakes; saute until asparagus is tender. Stir in the chicken and cook for about 2 minutes to blend the flavors. Season with salt and pepper.

Toss the chicken mixture with the pasta, sprinkle with fresh lemon juice and add Parmesan cheese. Enjoy!