It looks like I'll be eating a lot of pasta this fall when I'm cooking for myself in Philadelphia... this looks delicious, balanced and healthy, though! Recipe from Anja's Food 4 Thought.
Ingredients
250g pasta (I usually use whole wheat Fusili)
3 tablespoons olive oil
2 tablespoons fresh rosemary
1 tablespoon lemon zest
2 chicken breasts, cut into bites sizes
1 cup green baby asparagus, cut into 1-inch-pieces
salt and pepper to taste
Serves 2
Directions
Cook pasta according to instructions.
In a wok or deep pan, heat the olive oil over medium heat. Throw in the rosemary and fry for 1-2 minutes until it becomes fragrant. Add chicken pieces and lemon zest and fry for about 5 minutes over medium-high, stirring frequently. Season with salt and pepper. Turn the heat down to medium, then stir in the asparagus, and put a lid on the pan. Cook until asparagus is softened, but still has a bite of a bite, about 5 minutes.
Drain the pasta, stir into the chicken and asparagus mixture. Sprinkle with freshly ground pepper. Serve immediately.
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