Chicken and Asparagus over Bow Tie Pasta

1/2 pkg. bow tie pasta, cooked and drained
2 T. olive oil, divided
3/4 lb. skinless boneless, chicken breasts, cut into bite-size pieces
4 cloves garlic, minced
1 can chicken broth
1 bunch asparagus, trimmed and cut into 1-inch pieces
1/2 tsp. crushed red pepper flakes
Soy sauce to taste
1/2 c. grated Parmesan cheese

Cook pasta while preparing chicken and aspargus mixture. Heat 1 tablespoon olive oil in skillet over medium heat. Cook chicken until lightly browned. Remove from pan. Add the remaining olive oil. Cook and stir garlic until lightly browned. Add about 1/2 - 3/4 of the can of chicken broth to the skillet. Add the asparagus, red pepper flakes and soy sauce to taste. Cook uncovered approximately 8-10 minutes, until asparagus is tender and most of the liquid has been absorbed. Serve chicken and asparagus misture over the bow tie pasta. Sprinkle with Parmesan cheese. Can substitute pork for the chicken and/or broccoli for the asparagus. I added fresh mushrooms to this dish.

For the soy sauce, I just sprinkled a little over the mixture as it was cooking.

Everyone loved this dish!!!