Chicken Asparagus Pasta

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 slices sun-dried tomatoes
• 1/4 cup boiling water
• 1 lb linguine
• 2 tablespoons olive oil
• 4 tablespoons butter, divided
• 1/4 cup diced shallot
• 2 cloves garlic, minced
• 1 1/2 lbs chicken tenders, trimmed
• 1/2 teaspoon fresh thyme, minced
• 1/2 teaspoon fresh rosemary, minced
• 1 pinch chili pepper flakes
• 1 lemon, zested and sliced into 1/8 inch slices
• 1/2 lb fresh asparagus, fibrous ends trimmed and cut into 2 inch pieces
• 1 tablespoon chopped fresh basil, for garnish
• 1 tablespoon toasted pine nuts, for garnish
• 2 tablespoons freshly grated parmesan cheese, for garnish

Recipe

• 1 immerse the sun-dried tomato in the boiling water to reconstitute them; set aside.
• 2 cook the linguini according to package directions.
• 3 while the pasta is cooking, in a sauté pan over medium heat melt the olive oil and 1 tablespoon butter.
• 4 cook the shallots until they’re soft, then add the garlic and sauté for 1 minute.
• 5 add the chicken tenders and cook for 4 minutes.
• 6 while tenders are cooking, remove reconstituted tomatoes from water, reserving the liquid, and chop the tomatoes.
• 7 turn the meat over and add the chopped tomatoes, reserved liquid, remaining butter, the thyme, rosemary, pepper flakes, lemon zest and slices, and the asparagus; stir to coat and sauté all for 7 minutes or until asparagus is to preferred texture.
• 8 when the pasta is done, drain it then pour it onto a serving platter; arrange the sautéed chicken pieces around the edges and pour the sauce over the pasta.
• 9 garnish with basil, pine nuts, and parmesan and serve.