Heat oil over medium high heat in a large skillet. Season the chicken breast on both sides with garlic powder, salt, and pepper.
Place the chicken flat in the skillet once hot, and cook on each side for about 2 min. until lightly browned. THenreduce the heat to low and cover until the chicken is cooked through, about 4-6 min depending thickness.
Remove from heat and chop into small bite sized pieces.
Press the garlic through a garlic press
in the same skillet over low heat, add the minerva sea salt butter and garlic and stir occasionally cooking for about 3-5 min as you stir scape the bottom of the pan to release any bits cooked on form the chicken.
Once the butter starts to bbble, add the crumbled bacon in and continue to cookf or another 2-3 min then remove fromthe heat.
Prepare the asparagus by removing the woody stems,then cutting the remaining asparagus into 1 inch pieces.
Cook penneasta per package directions. during the last 2-3 min of cooking,add the asparagus pieces to the boiling water. Then dran once done.
Add the pasta, asparagus salt and parmesan cheese to the garlic butter sauce and toss to coat. Then stir in the chicken. serve warm, topping with extra parmesan if desired.
