Simple Chicken Pasta With Asparagus, Garlic & Rosemary

• 2 tablespoons (30 ml) grapeseed oil
• 2 chicken breasts, boneless and skinless, thinly sliced
• 4 thin slices of prosciutto, chopped into small pieces (optional)
• 1 tablespoon (15 ml) garlic powder
• 6 - 8 stalks of asparagus, chopped into bite size chunks
• 1/2 small onion, thinly diced
• 1/4 cup (60 ml) chicken stock (white wine might work too)
• kosher or sea salt and black pepper, to taste
• 2 garlic cloves, crushed
• 1 tablespoon (15 ml) fresh rosemary, trimmed from stalk and chopped into fine bits
• pasta, freshly cooked or leftovers - angel hair, linguine or your choice
• 1 1/2 cups (375 ml) freshly grated asiago or parmesan cheese

1. Prepare ingredients as noted.
2. Add oil to a deep dish frying pan over medium heat on stove top.
3. Once oil is heated, add chicken breasts, prosciutto, onion, garlic powder, a bit of salt and pepper.
4. Saute together, stirring periodically, for 2 to 3 minutes before adding asparagus, crushed garlic and rosemary.
5. Add chicken stock (or white wine) and cover for 3 or 4 minutes, stirring from time to time, until chicken is cooked (not overdone).
6. (As the chicken is thinly sliced it won't take long to cook. The asparagus should be crisp with a bright colour when the pasta is served.)
7. Add enough pasta for two people. Mix with other ingredients and heat through. This shouldn't take long.
8. Add cheese and melt through pasta, etc.
9. Season with pepper and serve.

grapeseed oil, chicken breasts, thin slices, garlic, chunks, onion, chicken, kosher, garlic, fresh rosemary, pasta, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/simple-chicken-pasta-with-asparagus-garlic-rosemary-50132074 (may not work)