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Categories:
weight Rotini fresh asparagus olive oil Brussels fresh garlic cherry tomatoes arugula chicken lemon juice lemon zest fresh basil salt
Viewed: 51 - Published at: 5 years agoIngredients
- 2 ounces, weight Rotini Pasta (dry Weight)
- 5 spears Fresh Asparagus, Tough Stem Removed And Cut Into 1 Inch Pieces
- 3 teaspoons Olive Oil, Divided
- 1/2 cups Chopped Brussels Sprouts
- 1 teaspoon Fresh Garlic, Minced
- 1/2 cups Cherry Tomatoes, Halved
- 1 cup Arugula, Packed
- 4 ounces, weight Diced Grilled Chicken (leftovers Are Great)
- 1 Tablespoon Fresh Lemon Juice
- 1/2 teaspoons Lemon Zest
- 2 Tablespoons Chopped Fresh Basil Leaves
- Salt And Pepper, to taste
Method
- Cook pasta according to package directions.
- Add the asparagus to the cooking pasta during the last 3 minutes of cooking time.
- Drain well.
- Meanwhile, heat 1 teaspoon oil in a small skillet over medium heat.
- Add the chopped Brussels sprouts and cook, stirring often, until they soften and begin to brown slightly.
- Add the garlic, tomatoes, and arugula.
- Cook about 30 more seconds, or until the garlic is fragrant.
- Remove the pan from the heat.
- Microwave chopped chicken for about 1 minute or until hot.
- Chop up the tomato and place in a bowl.
- Add the pasta and veggies, followed by the chicken.
- Add the remaining 2 teaspoons olive oil, lemon juice, lemon zest, and basil.
- Give it a toss and season with salt and pepper.
