Rotelli with Roasted Asparagus, Chicken, and Lemon
Category
Entrees - Maindishes
Sub
Category
None
Ingredients
1 1/2 pounds thin asparagus, cut into 2 inch pieces
3 T olive oil
1 T fresh lemon thyme (chopped)
3/4 t. salt
1 pound rotelli or fusilli pasta
12 oz boneless, skinless chicken breasts cut into 1/4 inch strips
2 t. lemon zest
3 T fresh lemon juice
1/2 t. pepper
2 oz parmesan cheese
Instructions
Preheat oven to 450 degrees. Bring large pot of salted water to a boil. Toss asparagus with 1 T of the olive oil, thyme, and 1/4 t. salt in a large roasting pan. Spread in an even layer and roast 8-10 minutes, until crisp and tender.
While asparagus roasts, add pasta to the boiling water and cook according to package instructions.
Heat remaining olive oil in large nonstick skillet over medium-high heat, add chicken and sprinkle with 1/4 t. of the salt. Stir fry until browned. Add lemon zest, stir fry 1 minute longer until chicken is cooked through. Remove from heat, stir in lemon juice, remaining 1/4 t. salt, and pepper.
Drain pasta and return to pot. Add asparagus and chicken mixture and toss. Top with Parmesan cheese when serving.
Originally Submitted
12/28/2009
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