I love spring, and one reason is that it is asparagus season. Asparagus is fresh and inexpensive and delicious and every spring I try to eat as much asparagus as I can in as many different ways that I can find. This one is Al’s favorite asparagus pasta. It is such a simple dish, but it really packs a WOW! I love the lemon with the asparagus and the chicken.
16 oz rotini
1 lb boneless, skinless chicken breast, chopped into small bite-sized pieces
4 lemons, zest and juice of all four
2 bunches asparagus, cut into bite-sized pieces
shaved parmesan cheese
Cook rotini according to package directions, and drain. Saute chicken in the pasta pot that has been lightly coated with non-stick cooking spray. When chicken is almost cooked, add asparagus and cover. Cook until asparagus is tender crisp. Add rotini and zest and juice from the lemons. Top with parmesan cheese to taste.