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I love pasta! I love all the different ways you can make it and all the different things you can add to it. This was really light and yummy. I loved adding the fresh asparagus, it gave it such a summery feel and a nice crunch. The garlic added some great flavor. This pasta is best while still warm.
Trim your asparagus and cut into thirds. Dice chicken into bite size pieces.
Boil your pasta according to directions. Heat 1 tablespoon olive oil in a large skillet over medium heat. Saute chicken until firm and lightly brown, remove from pan and add remaining olive oil to the skillet. Cook asparagus and red pepper flakes in oil until asparagus is tender. Add in the garlic last, so it doesn’t burn.
Toss pasta with chicken and asparagus mixture, add in cherry tomatoes diced in half. Sprinkle with parmesan cheese and serve warm.
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