Lemon Chicken Pasta

• 13 oz fusilli pasta
• 2 tbsp olive oil
• 1 None boneless skinless chicken breast, sliced
• 8 oz asparagus, woody ends snapped off, cut into 3
• 2 cloves garlic, sliced
• 1 None eggplant, cooked and cooled (or 1 cup leftover cooked eggplant)
• 3 oz feta cheese, crumbled
• 2 oz arugula
• 1 None lemon, peel finely grated and lemon juiced
• None None Crusty bread and lemon wedges, to serve

1. Cook pasta in a large saucepan of boiling salted water according to package directions. Drain well, reserving a little cooking liquid. Keep warm.
2. Meanwhile, heat oil in a large skillet on medium heat. Saute chicken for 3-4 mins, until cooked through. Add asparagus and garlic and saute for 2-3 mins, until just tender.
3. Add chicken mixture, eggplant, feta, arugula and lemon peel and juice to hot pasta; toss to combine. Serve immediately with crusty bread and lemon wedges.

pasta, olive oil, chicken, garlic, eggplant, feta cheese, arugula, lemon, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/32627 (may not work)