Chicken and Asparagus Pasta Toss

Ingredients

• 3 cups asparagus (1-inch)
• 0.3 teaspoon pepper black
• 1 tablespoon butter 
• 28 ounce canned tomatoes diced drained canned
• 6 ounce chicken tenderloins (such as Louis Rich)
• 1 teaspoon pepper red crushed
• 1 tablespoon hot sauce 
• 2 teaspoons olive oil 
• 2 cups onion chopped
• 1 teaspoon paprika 
• 3 ounces parmesan fresh
• 1 pound rotini pasta uncooked (corkscrew pasta)
• 0.3 teaspoon salt 

Equipment

• bowl
• dutch oven

Directions

1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Combine pasta and oil in a large bowl, and toss well.
3. Melt butter in a Dutch oven over medium heat; add asparagus, onion, hot sauce, and red pepper. Cook 5 minutes or until asparagus is crisp-tender, stirring frequently. Stir in pasta, salt, black pepper, chicken, and tomatoes; cook 2 minutes or until thoroughly heated. Stir in cheese; sprinkle with paprika.