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
- 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.