Rotelli with Roasted Asparagus, Chicken, and Lemon Thyme

1. 1

   Preheat oven to 450 F. Bring a large pot of salted water to a boil.

2. 2

   Toss asparagus with 1 Tbsp of the olive oil, thyme, and 1/4 tsp of the salt in a large roasting pan.

3. 3

   Spread out into an even layer and roast 8 to 10 minutes, until crisp-tender.

4. 4

   While asparagus roasts, add pasta to the boiling water and stir a few times; cook according to package directions.

5. 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. 6

   Stir-fry 3 minutes, until browned.

7. 7

   Add lemon zest; stir-fry 1 minute longer, until chicken is cooked through.

8. 8

   Remove from heat; stir in lemon juice, remaining 1/4 tsp of the salt, and pepper.

9. 9

   Drain pasta and return to pot; add asparagus and chicken mixture and toss.

10. 10

    Divide over 6 plates.

11. 11

    Top each serving with Parmesan cheese.

* Per serving · 4 servings · Values may vary.