Ingredients
12oz.pasta
3tbspolive oil
1tbspfresh rosemary,finely chopped
2chicken breasts,boneless, skinless, pounded to even thickness
1lbfresh asparagus,ends trimmed and cut into bite-sized pieces
3clovesgarlic,minced
1tsplemon zest
1tsplemon juice
⅔cupGreek yogurt,(1 carton), plain
⅓cupParmesan Cheese,grated
2cupsfresh baby spinach
extra shredded Parmesan,and/or chopped fresh parsley, optional garnish
Preparation
Cook pasta in generously salted water until al dente according to package instructions.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Season both sides of the chicken with a pinch of salt and freshly-cracked black pepper. Add the chicken to the skillet and cook for 3 to 4 minutes on each side, or until the chicken is fully cooked and the juices run clear. Remove chicken and set aside. Wait a few minutes, then slice the chicken into thin strips.
In the same skillet, add the remaining tablespoon of olive oil. Add asparagus, garlic, lemon juice and zest, and rosemary and saute for 4 to 5 minutes until the asparagus is cooked but still slightly crisp. Remove skillet from heat. Stir in Greek yogurt, Parmesan cheese, and baby spinach.
Once the pasta is finished cooking, drain the pasta but reserve ¼ cup pasta water. Toss together the pasta, creamy vegetable mixture and the chicken. Add some of the reserved pasta water if needed to thin the sauce.
Serve immediately, garnished with extra Parmesan and/or chopped fresh parsley.
