Penne with chicken and asparagus

Tis the season for asparagus. If you got a basket from Bountiful Baskets this week you have some in your fridge so this is a great recipe to use it.

Ingredients
1 (16 ounce) package dried penne pasta
5 tablespoons olive oil, divided ~ I used Pampered Chef's Garlic Infused Oil because I love garlic
2 skinless, boneless chicken breast halves - cut into cubes
salt and pepper to taste
garlic powder to taste
1/2 cup low-sodium chicken broth
1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
3 cloves garlic, thinly sliced
1/4 cup Parmesan cheese
1 cup Mozarella

Directions:
Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.

Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.

Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through.
Stir chicken mixture into pasta, and mix well. Sprinkle with Mozarella cheese. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.