Spring Pasta With Chicken, Arugula and Asparagus

Name: Spring Pasta With Chicken, Arugula and Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ½ cup parmesan cheese, coarsley shredded; ½ cup toasted sliced almonds

Servings: persons

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
½ cup parmesan cheese, coarsley shredded
½ cup toasted sliced almonds

1
In medium large skilliet over low heat, cook the bacon until crisp.
2
With slotted spoon, remove and set aside.
3
Keep bacon drippings in pan and set aside.
4
Preheat oven to 450 degrees.
5
Line large baking sheet with foil.
6
Mix chicken with teriyaki marinate, half of lime zest and all of lime juice.
7
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.
8
Add marinate to the pan with chicken and cook until reduced by half, about 3-4 minutes.
9
Set aside.
10
Combine asparagus with 2 tbs oil in a medium bowl; season to taste with salt and pepper.
11
Turn onto lined baking sheet and roast for about 15 minutes or until tender-crisp and a little charred.
12
Add to skillet with cooked chicken.
13
Cook pasta al dente in salted water.
14
When done, reserve 1/2 cup of the cooking water and drain rest.
15
If necessary, reheat chicken and asparagus.
16
Toss with the cooked pasta, along with the bacon, parsley, arugula, cheese and remaining lime zest.
17
Add a little of the reserved pasta water to moisten, if necessary.
18
Season to taste with salt and pepper.
19
Top with toasted almonds and drizzle with remaining 2 tablespoons of olive oil.
20
Enjoy.

1082

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Spring Pasta With Chicken, Arugula and Asparagus falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!