Chicken and Roasted Asparagus Pasta

This recipe works well for a nice and quick weekday meal. Other vegetables can be added for a nice colorful meal!

Yield: 6 servings

Prep time: 10 minutes

Total time: 30 minutes

1 lb | pasta

3 | chicken thighs, cubed

1 lb| asparagus

2 tbsp | extra virgin olive oil

2 tbsp| dried basil

½ tbsp | oregano

½ tbsp | za’atar

½ tsp | asafetida

Salt to taste

Parmesan (optional)

Start water boiling and prepare pasta as the package states.
Preheat oven to 425°F. Chop the ends of the asparagus off and chop up the rest into about 2-inch pieces. Toss the pieces with half of the oil and some salt. Place asparagus on a baking sheet and put it in the oven for about 12 minutes or until tender.
While the asparagus is cooking, add the remaining oil into a skillet on medium heat with the cubed chicken. Flip chicken frequently until it is completely cooked through, about 7-10 minutes. After about 5 minutes add the basil, oregano, za’atar and asafetida to the chicken.
Once the chicken is done cooking add cooked pasta, asparagus and chicken together and salt to taste. Top with parmesan if desired.