Asparagus, Chicken, and Pecan Pasta
1 16-ounce package of penne pasta (or use egg noodles or fettuccine)
Bring large pot of lightly salted water to a boil. Add pasta and cook until al dente.
Heat olive oil in a Dutch oven or large pot over medium heat. Stir in garlic, red pepper, and asparagus; cook and stir 5 minutes until the garlic softens and mellows. Pour in the chicken broth and bring to a boil over medium-high heat. Simmer until the vegetables have softened, then add the basil, salt, pepper, butter and chicken. Cook and stir a few minutes until the chicken is hot. Stir in the cooked pasta, then fold in the Parmesan cheese and pecan halves to serve. SOOO YUMMY