Boil Penne according to instructions or preferences.
Meanwhile, heat olive oil in a large non-stick skillet. Add garlic and saute for 1 minute. Add chicken, cook until pink is almost gone. Then add asparagus followed by red pepper. Stir for about 5 minutes until the chicken is no longer pink and the vegetables are tender crisp.
In a large bowl, toss chicken mixture with hot penne. Top with fresh parsley. 4 servings.