Roasted Chicken Over Creamy Asparagus Pasta

Preheat oven to 450 degrees F.

Coat the bottom of a cast iron skillet with a little oil, along with coating all sides of the chicken. Nestle the chicken pieces into the pan. Pour the wine over the chicken. Top with the fresh oregano and thyme leaves, and sprinkle with salt and pepper.

Roast the chicken in the preheated oven for 40 minutes. Change the oven to broil, and broil the chicken for 5 more minutes.

Bring it out of the oven and spritz with a little bit of the lemon juice. Let rest for 5 minutes.

In the meantime, give the asparagus a rough chop (after removing and discarding the tough bottom ends) and throw it into a food processor. Add the garlic and blitz it until finely chopped. Add the cream, broth/stock, a good pinch of salt and pepper. Blitz a bit more until everything is combined and creamy.

Pour sauce into a small saucepan and simmer lightly while the pasta cooks.

Cook the pasta until it reaches al dente (according to package instructions for al dente). Drain pasta and add it to the saucepan. Toss to coat the pasta with the cream sauce. Toss in the sun-dried tomatoes. Resist sticking your mouth into the pot. Oh, you’ll see.

Serve creamy asparagus pasta topped with a piece of roasted chicken. Spritz with a little more lemon if desired. Drizzle with more sauce and freaking have. at. it.