Photo Credit: gimmesomeoven.com

Lemon Rosemary Pasta with Chicken, Asparagus & Spinach


Ingredients

  • 12 oz. pasta (I used mostacolli)
  • 3 Tbsp. olive oil
  • 1 Tbsp. fresh rosemary, finely chopped
  • 2 boneless, skinless chicken breasts, pounded to even thickness
  • 1 bunch (about 1 lb.) fresh asparagus, ends trimmed and cut into bite-sized pieces
  • 3 cloves garlic, minced
  • 1 tsp. lemon zest
  • 1 tsp. lemon juice
  • 2/3 cup (about 1 carton) Greek yogurt, plain
  • 1/3 cup grated Parmesan cheese
  • 2 cups fresh baby spinach
  • optional garnish: extra shredded Parmesan and/or chopped fresh parsley