I made this pasta dish this week, and I just had to share it! It is perfect for summer - it tastes so fresh, healthy, and delicious! I love that you can change up the protein and veggies to whatever you have already, or whatever you like the best. I pretty much just stuck to the recipe, with a few adjustments.
Creamy Lemon Pasta with Chicken, Asparagus, and Spinach
12 oz pasta (I used penne)
3 Tbsp olive oil
1 Tbsp fresh rosemary, finely chopped (I used basil)
2 boneless, skinless chicken breasts, pounded (I had leftover grilled chicken, so I used that)
1 bunch (about 1 lb) fresh asparagus, ends trimmed, cut into bite-sized pieces
3 cloves garlic minced
1 tsp lemon zest
1 tsp lemon juice (use 2 tsp, if you want it more "lemony")
2/3 cup (about 1 carton) Greek yogurt, plain (you could also use sour cream or regular yogurt)
1/3 cup grated Parmesan cheese (I used 1/2 cup)
2 cups fresh baby spinach
*optional garnish: extra shredded Parmesan and/or chopped fresh parsley
Prepare pasta al dente, according to box.
While pasta is cooking, heat 2 Tbsp oil in large skillet over medium high heat. Unless your chicken is already cooked like mine was, season both sides of the chicken with salt and pepper, and add the chicken to the skillet. Cook for 3-4 minutes on each side, or until the chicken is fully cooked and the juices run clear. Remove chicken and set aside. Wait a few minutes and then slice the chicken into thin strips. (I actually prefer bite sized pieces, so you don't have to cut up the chicken any more while eating.)
In the same skillet, add the remaining tablespoon of olive oil. Add asparagus, garlic, lemon juice and zest, and rosemary. Saute for 5-6 minutes until the asparagus is cooked, but still slightly crisp. Remove skillet from heat. Stir in Greek yogurt, parm cheese, and spinach. Once the pasta is finished cooking, drain the pasta but reserve 1/4 cup pasta water.
Toss together the pasta, creamy vegetable mixture and the chicken. Add some of the reserved pasta water if needed ( I needed it). Serve immediately and garnish with parm cheese and/or parsley.
(To change the recipe up, try substituting shrimp for the chicken, and/or broccoli for the aspargus!)