Chicken, Asparagus and Parmesan Spaghetti
1 box Angel Hair Pasta
1 bunch of Asparagus
2 C Baby Tomatoes, diced
1 1/2 lb Chicken Breasts
1/3 C EVOO, plus 2 Tbsp
2 Tbsp Crushed Red Pepper Flakes
2 Tbsp Oregano
2 Tbsp Minced Garlic
1 C Grated Parmesan Cheese
1. Prepare pasta, according to box directions. Drain. Add 1/3 C EVOO, crushed red pepper flakes, and oregano. Mix well.
2. Chop asparagus into one inch slices, steam until tender. Drain. Set aside.
3. Slice chicken into small pieces. In large sauté pan, add sliced chicken and 2 Tbsp EVOO. Cook over med-high heat until no longer pink (approx 8 mins). Add tomatoes and garlic. Simmer for another 5-7 mins.
4. Add asparagus, chicken, and tomatoes to pasta. Mix well. Mix in parmesan cheese. Serve and Enjoy!