Chicken & Penne Pasta

• 6 boneless, skinless chicken strips
• 1 lb. asparagus, ends trimmed
• 1 lb. penne pasta
• 1/4 c. virgin olive oil
• 1 small bunch of green onions, chopped (include some of the green stems)
• 1 lb. mushrooms, sliced
• 1/2 lb. fresh baby spinach leaves, well-rinsed
• 1 ripe tomato, chopped
• 10 oil-packed sun-dried tomatoes, julienned
• Garlic cloves, minced - to taste (optional)
• Fresh basil leaves, to taste (optional)

1. Broiled or grill chicken strips with butter and Cavender's Greek spice and set aside; keep warm.
2. Cook the asparagus in a large pot of boiling, salted water until just tender (3-4 minutes). Remove and rinse under cold water.
3. Cut on the diagonal into 1 1/2 inch pieces and set aside.
4. Add the pasta to the boiling water and cook 10-12 minutes (or according to package directions).
5. While the pasta is cooking, heat half the olive oil in a large skillet or wok over medium heat.
6. Add the onions and cook until soft, stirring, about 3 minutes.
7. Add the mushrooms and cook until slightly browned, about 5 minutes.
8. Add garlic (optional) and cook for 1 minute.
9. Then add the reserved asparagus, the spinach, tomato and sun-dried tomato; season with Cavender's, salt and pepper (to taste).

chicken strips, penne pasta, virgin olive oil, green onions, mushrooms, fresh baby spinach leaves, tomato, oil, garlic, fresh basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=7553 (may not work)