Homemade Lemon Rosemary Pasta with Chicken, Asparagus & Spinach
- Yield 2
- Prep 10 minutes
- Cook 15 minutes
- Total 25 minutes
Homemade Lemon Rosemary Pasta with Chicken, Asparagus & Spinach is a pasta recipe on Avoteb. The yield on the card is 2. Plan on 25 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 2 servings
- 12 oz. pasta (I used mostaccioli)
- 3 Tbsp. olive oil
- 1 Tbsp. fresh rosemary, finely chopped
- 2 boneless, skinless chicken breasts, pounded to even thickness
- 1 bunch (about 1 lb.) fresh asparagus, ends trimmed and cut into bite-sized pieces
- 3 cloves garlic, minced
- 1 tsp. lemon zest
- 1 tsp. lemon juice
- 2/3 cup (about 1 carton) Greek yogurt, plain
- 1/3 cup grated Parmesan cheese
- 2 cups fresh baby spinach
- optional garnish: extra shredded Parmesan and/or chopped fresh parsley
Method
Leave pasta in generously-salted water until al dente according to package instructions. (the cook would add the pasta to the boiling water around the time you begin cooking the asparagus.)
Warm 2 Tbsp. Oil in a wide skillet over medium-a hot burner. (You will know that it is ready when the oil is shimmering, or it sizzles when you place a drop of water in the oil.) Season both sides of the chicken with a pinch of salt and freshly-cracked black pepper. Tip in the chicken to the skillet and cook for 3-4 minutes on each side, or until the chicken is fully cooked and the juices run clear. Lift chicken and keep nearby. Wait a few minutes, then slice the chicken into thin strips.
In the same skillet, add the remaining tablespoon of olive oil. Tip in asparagus, garlic, lemon juice and zest, and rosemary and saute for 4-5 minutes until the asparagus is cooked but still slightly crisp. Lift skillet from heat. Stir in Greek yogurt, Parmesan cheese, and baby spinach.
Once the pasta is finished cooking, pour off the pasta but reserve 1/4 cup pasta water. Turn together the pasta, creamy vegetable mixture and the chicken. Tip in some of the reserved pasta water if needed to thin the sauce. Plate while it is hot, garnished with extra Parmesan and/or chopped fresh parsley.
