I modified this recipe by marinading chicken thighs (2 or more hrs) in the following: 6 tablespoons extra virgin olive oil,4 large garlic cloves, minced, 1 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1-1/4 teaspoon salt, 1/2 teaspoon freshly ground black pepper, zest of 1 lemon. When the pasta is about done, I cut up the chicken and cook in a skillet. When cooked, I remove the chicken, add 1/2 c of chicken stock to pan, scraping up whatever goodness is left from the chicken. Add the asparagus and steam until tender. When the asparagus is done, combine w/ the pasta & chicken. Top w/ cheese. Delicious! I might add white wine and/or a little butter to the sauce next time.
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I modified this recipe by marinading chicken thighs (2 or more hrs) in the following: 6...