1 1/2 lbs. boneless skinless chicken breasts, cut into chunks
2 Tbsp. olive oil
1 onion minced
4 garlic cloves minced
1/2 tsp. oregano
1 box 13.25-oz penne pasta
3 cups water
3 1/2 cups chicken broth
1 bunch asparagus trimmed and cut into 1 inch chunks
3/4 cup fat-free evaporated milk
1/2 cup grated parmesan cheese
salt and pepper to taste
Season the chicken with salt and pepper. Heat the olive oil in a large sauté pan over medium heat. Add the chicken in a single layer and cook for one minute without stirring.
Stir the chicken and continue to cook until it’s browned. Transfer to a plate and set aside.
Add onion into the pot and cook on medium-high heat and cook until softened. Stir in the garlic and oregano.
Add the uncooked pasta, water and 2 1/2 cups of the broth. Bring to a boil over high heat and cook until the liquid is thick, stirring occasionally.
Add the asparagus and remaining 1 cup broth. Cover, reduce the heat to medium and cook until the asparagus is almost tender.
Uncover and return the heat to medium-high. Stir in the evaporated milk, parmesan cheese and chicken (with juices).