Asparagus, Chicken, and Pecan Pasta

Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until al dente 8 to 10 minutes; drain.

Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the garlic red pepper and asparagus; cook and stir 5 minutes until the garlic softens and mellows. Pour in the chicken broth and bring to a boil over medium-high heat. Simmer until the vegetables have softened then add the basil salt pepper butter and chicken. Cook and stir a few minutes until the chicken is hot. Stir in the cooked pasta then fold in the Parmesan cheese and pecan halves to serve.