Chicken & Penne Pasta

Directions

1. 1
   Broiled or grill chicken strips with butter and Cavender's Greek spice and set aside; keep warm.
2. 2
   Cook the asparagus in a large pot of boiling, salted water until just tender (3-4 minutes). Remove and rinse under cold water.
3. 3
   Cut on the diagonal into 1 1/2 inch pieces and set aside.
4. 4
   Add the pasta to the boiling water and cook 10-12 minutes (or according to package directions).
5. 5
   While the pasta is cooking, heat half the olive oil in a large skillet or wok over medium heat.
6. 6
   Add the onions and cook until soft, stirring, about 3 minutes.
7. 7
   Add the mushrooms and cook until slightly browned, about 5 minutes.
8. 8
   Add garlic (optional) and cook for 1 minute.
9. 9
   Then add the reserved asparagus, the spinach, tomato and sun-dried tomato; season with Cavender's, salt and pepper (to taste).