Chicken Penne with Asparagus, Sun-dried Tomatoes, and Artichoke Hearts Recipe

Bring a large pot of lightly salted water to a rolling boil. Cook the penne pasta uncovered in the boiling water stirring occasionally until the pasta has cooked through but is still firm to the bite about 11 minutes. Drain set aside and keep warm.

Heat the olive oil in a large skillet over medium-high heat; add the chicken to the skillet and season with salt pepper and garlic salt. Cook and stir for about 2 minutes; remove the chicken and set aside. Cook and the garlic and onion in the oil remaining in the skillet until the onion becomes translucent about 3 minutes. Stir in the asparagus sun-dried tomatoes and beef broth; reduce heat to medium-low. Cook until the asparagus is bright green and starting to become tender about 5 minutes. Return the chicken to the skillet and stir in the artichoke hearts. Cook and stir until hot about 3 minutes.

Gently fold the pasta into the chicken and vegetables cover the skillet and turn off the heat. Allow the mixture to sit until the pasta has absorbed any excess broth about 5 minutes. Mix butter into the pasta mixture until butter melts and coats the pasta; sprinkle with Parmesan cheese to serve.