1 box barilla Penne
1/2 lb. cherry tomatoes halved
1/2 lb. diced asparagus
1/4 c. olive oil
1/4 c. pasta water
1/2 lb. mozzarella cheese
2 cloves garlic minced
handful of fresh parsley chopped
1/4 tsp. salt
1/4 tsp. pepper
5-6 chicken tenders cooked (optional)
cook pasta according to package. drain pasta and put back into pot. Reserve 1/4 cup of the starchy pasta water.
In a skillet combine oil, garlic, parsley, asparagus and cook for about 8 minutes until asparagus is a little soft. Throw in the tomatoes and pasta water. Let cook until tomatoes pop just a little.
Dump tomato sauce over the pasta and dump your 1/2 lb. shredded mozzarella on top. Mix until cheese is melted. Serve alone or with a chicken tender on top.
(if you want a juicier more tomato sauce, use a potato masher and mash tomatoes when they are done cooking. Let simmer for a bit longer, and then dump over pasta.)