There are so many reasons I love this recipe. Caprese salad has to be one of my favorite summertime treats. There is nothing like a summer tomatoes' sweetness mixed with the peppery sweetness fresh basil offers, the zing of lemon and richness of garlic. It is SO good.
Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.
Place asparagus into a saucepan, add a little water, and place over medium heat; cover pan and let asparagus steam until bright green and tender, 3 to 4 minutes. Drain.
Heat olive oil with butter and lemon juice in a large saucepan over medium-low heat until butter melts; cook and stir shallot in hot oil and butter mixture until it just begins to soften, 1 to 2 minutes. Stir garlic into shallot mixture and cook until shallot and garlic are opaque, 3 more minutes. Stir asparagus and chicken into mixture; cook until heated through, about 5 minutes.
Toss pasta with chicken and vegetables to combine; mix tomato and basil into salad and serve warm.
Per Serving: 446 calories; protein 15g; carbohydrates 60g; fat 17.6g; cholesterol 23.2mg; sodium 54.3mg.