2 skinless, boneless chicken breast halves – cut into cubes
salt and pepper to taste
garlic powder to taste
1/2 cup low-sodium vegetable broth
1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
1 red bell pepper chopped into chunks
2 cloves garlic, thinly sliced
1/4 cup Parmesan cheese
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 vegetable broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam 5 minutes – add bell pepper and re-cover, steaming until the asparagus is just tender, about 5 more. Return chicken to the skillet, and warm through.
Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.