Chicken & Penne Pasta - cooking recipe

Ingredients

6 boneless, skinless chicken strips
1 lb. asparagus, ends trimmed
1 lb. penne pasta
1/4 c. virgin olive oil
1 small bunch of green onions, chopped (include some of the green stems)
1 lb. mushrooms, sliced
1/2 lb. fresh baby spinach leaves, well-rinsed
1 ripe tomato, chopped
10 oil-packed sun-dried tomatoes, julienned
Garlic cloves, minced - to taste (optional)
Fresh basil leaves, to taste (optional)

Preparation

Broiled or grill chicken strips with butter and Cavender's Greek spice and set aside; keep warm.
Cook the asparagus in a large pot of boiling, salted water until just tender (3-4 minutes). Remove and rinse under cold water.
Cut on the diagonal into 1 1/2 inch pieces and set aside.
Add the pasta to the boiling water and cook 10-12 minutes (or according to package directions).
While the pasta is cooking, heat half the olive oil in a large skillet or wok over medium heat.
Add the onions and cook until soft, stirring, about 3 minutes.
Add the mushrooms and cook until slightly browned, about 5 minutes.
Add garlic (optional) and cook for 1 minute.
Then add the reserved asparagus, the spinach, tomato and sun-dried tomato; season with Cavender's, salt and pepper (to taste).