Chicken & Asparagus Penne

Tender chicken pieces and spring asparagus tossed with penne in a simple Parmesan sauce. A wholesome one-pan pasta dinner that's on the table in 30 minutes.

Instructions

1. Cook the penne until al dente. Reserve 150 ml pasta water before draining.
2. Prep the asparagus: Trim the woody ends and cut into 3 cm pieces.
3. Cook the chicken: Slice the chicken breast into bite-sized pieces. Season and cook in olive oil over medium-high heat for 5–6 minutes until golden and cooked through. Remove and set aside.
4. Cook the asparagus: In the same pan, add a little more oil and cook the asparagus for 3–4 minutes until just tender and lightly coloured.
5. Combine: Return the chicken to the pan. Add the drained penne and a splash of pasta water. Toss over medium heat for 1–2 minutes.
6. Finish: Add the Parmesan, toss again, season with salt and black pepper, and serve immediately.