Spring Chicken Pasta

• 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

1. Cook pasta according to package directions.
2. Add the asparagus to the cooking pasta during the last 3 minutes of cooking time.
3. Drain well.
4. Meanwhile, heat 1 teaspoon oil in a small skillet over medium heat.
5. Add the chopped Brussels sprouts and cook, stirring often, until they soften and begin to brown slightly.
6. Add the garlic, tomatoes, and arugula.
7. Cook about 30 more seconds, or until the garlic is fragrant.
8. Remove the pan from the heat.
9. Microwave chopped chicken for about 1 minute or until hot.
10. Chop up the tomato and place in a bowl.
11. Add the pasta and veggies, followed by the chicken.
12. Add the remaining 2 teaspoons olive oil, lemon juice, lemon zest, and basil.
13. Give it a toss and season with salt and pepper.

weight rotini, fresh asparagus, olive oil, brussels, fresh garlic, cherry tomatoes, arugula, chicken, lemon juice, lemon zest, fresh basil, salt

Taken from tastykitchen.com/recipes/main-courses/spring-chicken-pasta-2/ (may not work)