Name: Lemon Rosemary Pasta with Chicken, Asparagus & Spinach
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2-4 servings
Ingredients: 12 oz. pasta (I used mostaccioli); 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