Penne with Chicken and Asparagus

If you're in the mood for pasta, but would like something a little on the light side, consider this delicious dish, adapted from The Wiseguy Cookbook by Henry Hill (yes, that one... whose life story is the basis for one of my absolutely favorite movies, Goodfellas). However, I did adjust the amount of ingredients, particularly the garlic (10 to 12 cloves would be a tad strong for some of us). I think you'll be amazed at how lovely the sauce is without even a splash of cream...using a bit of pasta water does the trick. Wouldn't you agree the penne and asparagus are a natural pairing, being so similar in size and shape?

1 pound asparagus
1 pound chicken tenderloins (boneless and skinless)
2 tablespoons olive oil
1/2 onion or 2 shallots, grated (optional)
5 to 6 gloves of garlic, minced
1/3 cup white wine or vermouth
12 oz. penne
salt and pepper to taste
freshly grated Grana Padano

Bring a large pot of water to boil. Add ample salt and cook penne until not quite al dente; drain, reserving 1 cup of cooking water.

Meanwhile, soak asparagus in a large bowl of cold water for at least 15 minutes; rinse thoroughly to remove any grit. Hold asparagus and bend gently, snapping off the woody stem. Cut into 1 1/2-inch segments.

Heat oil over medium-high heat. Add in optional onion or shallot and saute until translucent. Add in asparagus and cook until it gets a bit of color but is still crisp. Remove from pan. Stir in chicken and cook completely, using a spatula to break the tenderloins into smaller segments. Add in garlic and saute for about 30 seconds; do not overcook. Add in white wine or vermouth and reduce slightly. Toss in asparagus, then pasta, to finish cooking, 1 to 2 minutes, adding a few tablespoons of pasta cooking water at a time until sauce has the desired consistency. Serve with Grana Padano.