Creamy Chicken, Asparagus & Penne

1 bunch asparagus, trimmed and cut into 2-inch pieces
1 pound  penne pasta
2 tablespoons  butter
1-1/4 pounds  boneless, skinless chicken breasts, cut into 1-inch pieces
3/4 cup  heavy cream
1/2 cup  grated Parmesan
1/2 cup  chicken broth
1/4 teaspoon  salt
1/4 teaspoon  black pepper

Bring a large pot of lightly salted water to boiling. Add asparagus and cook for 2 minutes. Scoop out and set aside. Return water to boiling and add pasta. Cook as package directs; drain and keep warm. Meanwhile, melt butter in a 12-inch skillet over medium-high heat. Add chicken and cook for 3 minutes, until no longer pink. Add asparagus, heavy cream, Parmesan, chicken broth, salt and pepper. Simmer until reduced slightly, about 7 to 8 minutes. Toss with pasta. Makes 6 servings

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