Garlicky Lemon Rosemary Pasta with Chicken and Asparagus
A light and fresh spring pasta.
Ingredients
Instructions
  1. Prepare pasta.
  2. Heat 2 tablespoons olive oil. Season chicken with salt and pepper. Add to skillet and cook 4-5 minutes (or more or less depending on thickness of breast) on each side, until no longer pink and juices run clear. Remove from heat and slice into strips once it’s cool enough to handle.
  3. Add the remaining oil to the same skillet. Then add asparagus (trimmed and chopped into 1-2 inch pieces), garlic, the juice of half a lemon, and rosemary. Saute for 4-5 minutes, or until the asparagus is tender-crisp.
  4. Remove skillet from heat. Stir in greek yogurt and parmesan cheese.
  5. Once the pasta is finished cooking, drain but reserve 1/4 cup of the water. Toss the chicken and vegetable mix with the pasta. If too dry, add some of the pasta water. Add the juice of half a lemon, plus salt, pepper, and additional parmesan cheese to taste.