Rotelli with roasted asparagus, chicken, and lemon thyme
Ingredients
1 ½ lb Thin asparagus, trimmed, cut into 2 inch pieces
3 tbsp Olive oil
1 tbsp Chopped fresh lemon thyme leaves
¾ tsp Kosher salt
1 lb Rotelli pasta (pasta twist) or fusilli
12 oz Boneless, skinless chicken-breast halves, cut crosswise into ¼ inch-thick strips
2 tsp Grated lemon zest
3 tbsp Fresh lemon juice
¼ tsp Freshly ground pepper
2 oz Parmesan cheese, shaved with vegetable peeler
Preparation
1. Preheat oven to 450F. Bring a large pot of salted water to a boil. Toss asparagus with 1 Tbsp of the olive oil, thyme, and ¼ tsp of the salt in a large roasting pan. Spread out into a oven layer and roast 8 to 10 minutes, until crisp-tender.
2. While asparagus roasts, add pasta to the boiling water and stir a few minutes; cook according to package directions. Meanwhile, heat remaining olive oil in a large nonstick skillet over medium high heat; add chicken and sprinkle with ¼ tsp of the salt. Stir-fry 3 minutes, until browned. Add lemon zest; stir-fry 1 minute longer, until chicken is cooked through. Remove from heat; stir in lemon juice, remaining ¼ tsp of the salt, and pepper.
3. Drain pasta and return to pot; add asparagus and chicken mixture and toss. Divide over 6 plates. Top each serving with Parmesan cheese.