Recipe: Lemon Rosemary Pasta with Chicken, Asparagus & Spinach

Ingredients

3 Tbsp olive oil
1 Tbsp fresh rosemary, finely chopped
2 boneless, skinless chicken breasts
1 bunch (about 1 lb.) fresh asparagus, trimmed and cut
3 cloves garlic, minced
1 tsp lemon zest
1 tsp lemon juice
⅔ cup plain Greek yogurt
⅓ cup grated Parmesan cheese
2 cups fresh baby spinach
to taste extra shredded Parmesan and/or chopped fresh parsley (optional garnish)

1. Cook the pasta in salted water until al dente according to package instructions.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then cook in the skillet for 3-4 minutes on each side until fully cooked. Remove and slice the chicken.
3. In the same skillet, add the remaining olive oil, asparagus, garlic, lemon juice, lemon zest, and rosemary. Sauté for 4-5 minutes until the asparagus is cooked but still crisp.
4. Remove from heat and stir in the Greek yogurt, Parmesan cheese, and spinach.
5. Drain the pasta, reserving ¼ cup of pasta water. Toss the pasta with the creamy vegetable mixture and chicken, adding reserved pasta water as needed to thin the sauce.
6. Serve immediately, garnished with extra Parmesan or parsley if desired.

Servings

2-4

Calories

400

Total fat

15g

Total carbohydrates

45g

Total protein

30g

Sodium

600mg

Cholesterol

70mg