Chicken, Penne, & Asparagus Salad

By Pooh

Ingredients

• 1/2 pound skinless, boneless chicken
• breast, cut into 1/2-inc-wide strips.
• 2 teaspoons Old Bay seasoning
• 1/4 pound penne (about 1 1/3 cups)
• 1 pound asparagus, trimmed and cut
• diagonally into thirds.
• 2 medium tomatoes, chopped
• 1 cup chopped fresh basil
• 1/4 cup grated Romano cheese
• 2 garlic cloves, minced
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt

Preparation

Step 1

1. Sprinkle the chicken with the 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, omitting the
salt if desired. 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
immediately transfer 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 the pasta. Add chicken,
tomatoes, basil, cheese, garlic, oil,
and salt; toss well to coat. Serve at
once.