Penne with asparagus, arugula, chicken and tomatoes

Ingredients for 2 servings:

• 200 g penne or other pasta
• 500 g asparagus, green (white is also possible)
• 3 tomatoes, chopped
• 1 bunch arugula
• 1 clove(s) garlic
• 10 basil leaves
• 1 chicken breast fillet(s)
• olive oil
• some butter
• 1 salt and pepper
• e.g. Parmesan
• 1 pinch(s) chili powder (to taste)
• 1 tbsp powdered sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Trim the bottom ends of the asparagus, wash, and cut into 2-3 cm pieces. Fry in olive oil and a little butter until soft (about 5 minutes), then sprinkle with powdered sugar. I always blanch white asparagus beforehand. Cut the chicken breast fillet into small pieces and fry with salt, pepper, and chili powder. Wash the arugula and chop some of the arugula with the basil. Cook the pasta according to the package instructions until al dente. Meanwhile, fry the chopped tomatoes in olive oil. Add the garlic, salt, and pepper, and stir in the chopped arugula and basil. Mix the cooked pasta with the tomatoes well. Add the chicken and asparagus, stir, and serve with fresh arugula and, if you like, fresh tomatoes. Grate Parmesan cheese on top.