Spring Pasta With Chicken, Arugula And Asparagus

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 4 slices bacon, cut into 1 inch pieces
• 1 lb boneless chicken breast, cut into 1 inch pieces
• 3 tablespoons teriyaki sauce, marinate
• 1 lime, juice and zest of, grated
• 1 bunch green asparagus, cut diagonally into 2 inch pieces
• 4 tablespoons olive oil
• sea salt and pepper
• 1 lb farfalle pasta
• 1 bunch fresh parsley, chopped coarsley
• 1 bunch arugula, chopped coarsley
• 1/2 cup parmesan cheese, coarsley shredded
• 1/2 cup toasted sliced almonds

Recipe

• 1 in medium large skilliet over low heat, cook the bacon until crisp. with slotted spoon, remove and set aside. keep bacon drippings in pan and set aside.
• 2 preheat oven to 450 degrees. line large baking sheet with foil.
• 3 mix chicken with teriyaki marinate, half of lime zest and all of lime juice. return skillet with bacon drippings to med-high heat- when hot, remove chicken from marinate and add to pan and cook 3-4 minutes, or until chicken is browned and cooked through. add marinate to the pan with chicken and cook until reduced by half, about 3-4 minutes. set aside.
• 4 combine asparagus with 2 tbs oil in a medium bowl; season to taste with salt and pepper. turn onto lined baking sheet and roast for about 15 minutes or until tender-crisp and a little charred. add to skillet with cooked chicken.
• 5 cook pasta al dente in salted water. when done, reserve 1/2 cup of the cooking water and drain rest.
• 6 if necessary, reheat chicken and asparagus. toss with the cooked pasta, along with the bacon, parsley, arugula, cheese and remaining lime zest. add a little of the reserved pasta water to moisten, if necessary. season to taste with salt and pepper. top with toasted almonds and drizzle with remaining 2 tablespoons of olive oil.
• 7 enjoy.