Rotelli with Roasted Asparagus, Chicken, and Lemon Thyme

• 1 1/2 lb. thin asparagus
• 3 tbsp. olive oil
• 1 tbsp. fresh lemon thyme leaves
• 3/4 tsp. salt
• 1 lb. rotelli or fusilli pasta
• 12 oz. chicken-breast halves
• 2 tsp. lemon zest
• 3 tbsp. fresh lemon juice
• 1/4 tsp. Freshly ground pepper
• 2 oz. Parmesan cheese

1. Preheat oven to 450 F. Bring a large pot of salted water to a boil.
2. Toss asparagus with 1 Tbsp of the olive oil, thyme, and 1/4 tsp of the salt in a large roasting pan.
3. Spread out into an even layer and roast 8 to 10 minutes, until crisp-tender.
4. While asparagus roasts, add pasta to the boiling water and stir a few times; cook according to package directions.
5. Meanwhile, heat remaining olive oil in a large nonstick skillet over medium-high heat; add chicken and sprinkle with 1/4 tsp of the salt.
6. Stir-fry 3 minutes, until browned.
7. Add lemon zest; stir-fry 1 minute longer, until chicken is cooked through.
8. Remove from heat; stir in lemon juice, remaining 1/4 tsp of the salt, and pepper.
9. Drain pasta and return to pot; add asparagus and chicken mixture and toss.
10. Divide over 6 plates.
11. Top each serving with Parmesan cheese.

thin asparagus, olive oil, fresh lemon thyme, salt, fusilli pasta, chickenbreast halves, lemon zest, lemon juice, freshly ground pepper, parmesan cheese

Taken from www.delish.com/recipefinder/rotelli-asparagus-chicken-lemon-thyme-recipe (may not work)