Categories: Diet, Lunch, Salad

Ingredients

• 1/2 pound b/s chicken breasts, cut into 1/2 inch wide strips
• 2 teaspoons Old Bay seasoning
• 1/4 pound penne (about 1 1/3 cups)
• 1 pound asparagus, trimmed and cut into thirds
• 2 medium tomatoes, chopped
• 1 cup chopped fresh basil
• 1/4 cup Romano cheese
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1/4 teaspoon salt

Directions

1. Sprinkle chicken with Old Bay seasoning. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the chicken and cook, turning occasionally, until browned on the outside and cooked through, about 8 minutes.

2. Meanwhile, cook the pasta according to package directions. With a slotted spoon, transfer the pasta to a colander, leaving the boiling water in the pot. Rinse the pasta under cold running water; drain and transfer immediately to a large bowl.

3. Add the asparagus to the boiling water and cook until crisp-tender, about 3 minutes. Rinse under cold running water to stop the cooking; drain and add to the pasta. Add chicken, tomatoes, basil, cheese, garlic, oil, and salt; toss well to coat. Serve.

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