Chicken Penne with Asparagus, Sun-dried Tomatoes, and Artichoke Hearts

INGREDIENTS

• 1 (12 ounce) package uncooked penne pasta
• 2 tablespoons olive oil
• 2 cups cooked, shredded chicken
• salt and black pepper to taste
• 1 pinch garlic salt, or to taste
• 2 tablespoons minced garlic
• 1 small onion, diced
• 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
• 3 ounces chopped sun-dried tomatoes (not oil-packed)
• 2/3 cup reduced-sodium beef broth
• 1 (14 ounce) can artichoke hearts, drained and quartered
• 2 tablespoons butter
• 1 tablespoon grated Parmesan cheese