Rigatoni Primavera with Chicken

INSTRUCTIONS

Heat a deep frying pan over a medium high heat with olive oil spray.

Season the chicken with some sea salt, black pepper and Tone’s rosemary, garlic seasoning add to the pan and sear the pieces of both sides until lightly golden, remove and set aside.

Remove the tough woody base of the asparagus stems – they should snap off easily. Cut the remaining parts into 3 pieces.

Bring a large pot of salted water to boil and cook the rigatoni following packet instructions until ‘al dente’. Add peas, asparagus in with the pasta for the final 2 minutes of cooking.

Meanwhile, melt the butter (or oil) over a medium-low heat in a large saucepan. Add the garlic and cook for 3-4 minutes until fragrant – be careful not to let it burn. Stir in the lemon juice.

Reserve a cup of starchy pasta water then drain the rigatoni, peas and asparagus.

Add about ¼ cup  of pasta water to the pan with the lemon juice, butter and garlic, then stir in the drained rigatoni, chicken and vegetables.

Stir in the grated parmesan and parsley plus a generous pinch of black pepper (and a pinch of sea salt if desired). Stir in more pasta water bit by bit until the sauce reaches your desired consistency.

Season to taste with more sea salt, pepper and lemon juice.

Serve with parmesan. Enjoy!

Thank you for trying this recipe. Please let me know how you liked it. 

If you enjoyed this recipe, please take a look at other recipes on my Fast, simple and good pasta page.