CHICKEN AND ASPARAGUS PASTA · May 22, 09:08 AM by Michele Roper
Cooking Pleasures April/May 2006 p.12
30 minutes
1/2 cup plus 2 tablespoons olive oil
3 tablespoons lemon jiuce
2 tablespoons chopped fresh rosemary
2 garlic cloves, minced
3 boneless skinless chicken breast halves, cut into bite size pieces
8 oz. mostacciole (tube-shaped pasta)
2 cups sliced asparagus (1 to 2 inch pieces)
2 teaspoons grated lemon peel
1/2 cup shredded Asiago cheese
Cook mostaccioli in large pot of boiling slated water according to package directions, adding asparagus during last 1 minute of cooking. Drain.
Meanwhile, place oil, lemon juice, rosemary and garlice in skillet. Add chicken. Cook until no londer pink. Add lemon peel. Add mostaccioli and asparagus; toss to coat. Add cheese, toss
SERVE WITH:
bread
salad
Grilled Pork Tenderloin with Pineapple-Onion Relish BOW-TIE PASTA WITH FRESH VEGETABLE SAUCE