1
Trim asparagus and cut on diagonal into 1” pieces. Cut chicken into cubes.
2
Bring a large pot of water to boil. Add pasta, and cook as instructed on box or about 8 to 10 minutes. Do not add salt. Drain, and set aside.
3
Warm 3 tablespoons olive oil in a large skillet over medium-high heat.
4
Stir in chicken, and season with pepper and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.
5
Pour chicken broth into the skillet. Add asparagus, chopped garlic, a pinch more of garlic powder, oregano and pepper.
6
Cover and steam until the asparagus is just tender, about 5 minutes.
7
Return chicken to the skillet, and warm through.
8
Stir chicken mixture into pasta and mix well. Let sit about 5 minutes.
9
Drizzle with remaining 2 tablespoons olive oil, stir again, and then sprinkle with feta cheese.
Helpful hints
One-pound fresh asparagus yields approximately 2 cups when trimmed.
Feta cheese is very high in sodium. This dish was made low sodium by limiting feta to 1/4 cup, omitting salt and using low-sodium broth.
2 average chicken breasts without bones or skin is approximately 8 ounces.
