Garlic and Oil Pasta with Chicken and Asparagus

Since I have been making weekly trips to the Farmers Market, it has inspired me to try new recipes! I can't resist the opportunity to purchase slender asparagus and then hunt down a recipe. This was the perfect summer dinner. I made some changes and it was a success!


Ingredients:

1 lb. of pasta, cooked al dente
approx 1 lb of boneless chicken, sliced thin
1/3 cup olive oil
1 lb. of fresh asparagus, cut into one inch pieces
1 pint of cherry tomatoes, cut in half
a bunch of scallions, sliced and separate the white and green parts
one small handful of fresh parsley, chopped
3 large cloves of garlic, minced
1/2-1 tsp of crushed red pepper flakes

I like to use alot of bowls when I cook. It helps when you are ready to start cooking, since this really doesn't take long to throw together. It's all in the prep work!

First get your water boiling for the pasta. I used Penne Pasta, but you can use any variety you like.

While the water is boiling, you can saute the thinly sliced chicken in the cloves of minced garlic and olive oil in a large skillet. Remove the chicken and place in a bowl while you then saute the asparagus on mediun heat.

Add the sliced cherry tomatoe, parsley and the whites of the scallions and cook briefly.

Your pasta should be boiled now. Drain the water from the pasta and add to the sauteed vegetables.
 Add your cooked chicken.

Serve with grated pecorino romano cheese and top with greens of scallions. Bellisimo!