A teaspoon of chilli flakes gives this simple chicken pasta a bit of kick! It's a great impromptu supper for the midweek.
500g dried penne pasta
2 tablespoons olive oil
375g skinless, boneless chicken breast fillets - cut into bite-sized pieces
4 cloves garlic, crushed
375g asparagus, trimmed and cut into 2.5cm pieces
1 teaspoon dried chilli flakes
salt and pepper to taste
60g freshly grated parmesan
Preparation:15min › Cook:20min › Ready in:35min
Cook penne according to packet instructions. Drain, and transfer to a large bowl.
Heat 1 tablespoon of the olive oil in a large frying pan over medium heat. Cook chicken until firm and lightly browned; remove from pan.
Add the remaining tablespoon of olive oil to the frying pan. Gently cook garlic, asparagus and crushed chillies in oil until asparagus is tender. Stir in chicken, and cook for 2 minutes to blend the flavours. Season with salt and pepper.
Toss pasta with chicken and asparagus mixture. Sprinkle with parmesan.