Makes:
4 servings
Total Time:
40 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Pasta Entrees
what you need
- 8 oz. gemelli pasta
- 3 chicken tenderloins, cut into bite sized pieces (or about 1.5 chicken breasts)
- 1 Tbsp. olive oil
- 8 spears asparagus, trimmed and cut into bite-sized pieces
- 2 cloves garlic, minced
- Red pepper flakes to taste
- 1 small lemon, cut in half, divided
- 1 cup cherry tomatoes, sliced in half
- 1 Tbsp. light butter
- 1/4 cup grated parmesan
make it
1. Prepare pasta according to package. Drain and set aside. While pasta is cooking, heat a large skillet over medium heat. Cook chicken in olive oil until done and slightly browned. Remove from pan and set aside.
2. Add asparagus, garlic, pepper flakes and the juice of half of the lemon to the pan. Let cook until asparagus is tender.
3. Add cooked chicken, cherry tomatoes, pasta, butter, and parmesan to the pan. Squeeze juice from other half of lemon on mix. Heat through, stirring. Season with salt to taste. Voila!
Notes
If you only have a large lemon, just use half of it...too much juice and you just might pucker! You could always omit the olive oil and use cooking spray for the chicken but if you don't use the butter at the end it could get a little dry. Use any kind of pasta - rotini, penne, shells, whatever.
