Asparagus and Chicken Pasta

By The Food Blog

Ingredients

12 ounce penne pasta (gluten-free if needed)
1 pound fresh asparagus (trimmed and sliced into two inch pieces)
1 pound boneless, skinless chicken breast (cut into one inch pieces)
½ tsp kosher salt
¼ tsp black pepper
2 tbsp olive oil
1 cup Greek yogurt
1 cup parmesan cheese (finely grated)
1 lemon (juice and zest)
¼ cup fresh dill (chopped)

Prep Time5mins
Cook Time15mins
Servings6

Instructions

In a large pot, cook the pasta according to the package directions.

While the pasta cooks, heat the oil over medium-high heat in a large skillet.

Pat the chicken dry with paper towels. Season the chicken pieces with salt and pepper. Add them to the pan in a single layer and cook, flipping halfway through, until they're browned and cooked through. Remove from heat and set aside.

During the last 2 to 3 minutes of the pasta's cooking time, add the chopped asparagus pieces to the pot with the pasta. Continue cooking until the asparagus is tender-crisp, and the pasta is al dente. Reserve a half cup of the pasta water, then drain into a colander.

Add the Greek yogurt, lemon juice and zest to the hot pot and stir over medium heat to combine.

Return the pasta and asparagus to the pot, add the chicken, and stir together. Add the reserved pasta water, a little at a time, to thin the sauce if desired.

Stir in the parmesan cheese and garnish with fresh dill before serving.