Spring Chicken Pasta

We’ve been experiencing a heat wave here in the Treasure Valley with temperatures in the 80’s.  Generally, we’re more around the 60’s this time of year.  The weatherman says the wave is almost over and temperatures will return to the norm by the end of the week.  And the norm is pretty good, too!

The grills around the neighborhood are really getting a workout!  We grilled up some chicken the other night and had some leftovers.  I couldn’t let it go to waste!  One of my favorite dishes to pull together quick is a veggie-pasta dish.  The flavors are fresh and the colors vibrant.  You can customize to add whatever vegetables you may have on hand.  I had asparagus, lemons, and brussels sprouts from my Bountiful Basket; arugula, basil, garlic, and cherry tomatoes from the store.  Let’s get cooking, shall we?

PER SERVING:

• 2 oz. (dry weight) pasta (I used rotini)
• 3 tsp olive oil, divided
• 2 brussels sprouts, chopped
• 4-5 spears asparagus, chopped
• 1 clove garlic
• 1 cup arugula
• 1/2 cup cherry tomatoes, halved
• 4 oz. diced grilled chicken
• 1 Tbsp fresh lemon juice
• 1/2 tsp lemon zest
• 4-5 fresh basil leaves, chopped

1. Cook pasta according to package directions.   Add the asparagus to the cooking pasta during the last 3 minutes of cooking time.  Drain well.
2. Meanwhile, heat 1 tsp oil in a small skillet over medium heat.  Add the brussels sprouts and cook, stirring often, until they soften and begin to brown slightly.  Add the garlic,  tomatoes, and arugula.  Cook about 30 more seconds, or until the garlic is fragrant.  Remove the pan from the heat.
3. Microwave chopped chicken for about 1 minute or until hot.
4. Chop up the tomato and place in a bowl.  Add the pasta and veggies, followed by the chicken.  Add 2 tsp olive oil, the lemon juice, and the lemon zest.  Give it a toss and season with salt and pepper.  DONE!

Sometimes, I add a little sprinkle of cheese on top.  Happy Spring!