Ingredients:

1lb 2oz Penne Pasta

12 oz Fresh Asparagus Spears

1 Tablespoon Olive Oil

2 Chicken Breast Filets, Boneless Skinless, cut into cubes

1 Tablespoon Finely Chopped Thyme

1 Cup Chicken Stock

1/3 Cup Balsamic Vinegar

5 ½ oz Goat Cheese

1.  Bring a large saucepan of salted water to a boil, add pasta and cook for 10 – 12 minutes.  Drain and keep warm.

2.  Remove the woody ends from the asparagus, cut into short lengths and cook in a pan of boiling water for 3 minutes, or until just tender.

3.  Heat the oil in a pan over high heat.  Add the chicken and cook for 5 minutes, or until browned. 

4.  Add the thyme, and cook for 1 minute. Add the stock and vinegar and bring to a boil.  Reduce the heat and simmer, stirring for 3-4 minutes, or until the sauce has reduced slightly, then add the asparagus.

5.  Toss the pasta with the chicken in a serving bowl and crumble the cheese over the top. Season and Serve.

Note:  Feta cheese may substituted for the goat cheese if desired.