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 minutes until lightly browned. Then reduce the heat to low and cover until the chicken is cooked through, about 4-6 minutes depending thickness. (165˚F internal temperature)

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 minutes. As you stir, scrape the bottom of the pan to release any bits cooked on from the chicken.

The butter should be melted and starting to bubble, and the garlic will soften and take on a dark brown color as the flavors from cooking the chicken release from the bottom of the pan.

Once the butter starts to bubble, add the crumbled bacon in and continue to cook for another 2-3 minutes, then remove from the heat.

Prepare the asparagus by removing the woody stems, then cutting the remaining asparagus into 1 inch pieces.

Cook penne pasta per package directions. During the last 2-3 minutes of cooking, add the asparagus pieces to the boiling water. Then drain 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!