Spring Pasta With Chicken, Arugula and Asparagus

"Found this recipe in an Oregon newspaper while on vacation. Could not wait to get home and try it and was not disappointed."
 
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Ready In:
1hr
Ingredients:
12
Serves:
6
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ingredients

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directions

  • In medium large skilliet over low heat, cook the bacon until crisp. With slotted spoon, remove and set aside. Keep bacon drippings in pan and set aside.
  • Preheat oven to 450 degrees. Line large baking sheet with foil.
  • Mix chicken with teriyaki marinate, half of lime zest and all of lime juice. Return skillet with bacon drippings to med-high heat- when hot, remove chicken from marinate and add to pan and cook 3-4 minutes, or until chicken is browned and cooked through. Add marinate to the pan with chicken and cook until reduced by half, about 3-4 minutes. Set aside.
  • Combine asparagus with 2 tbs oil in a medium bowl; season to taste with salt and pepper. Turn onto lined baking sheet and roast for about 15 minutes or until tender-crisp and a little charred. Add to skillet with cooked chicken.
  • Cook pasta al dente in salted water. When done, reserve 1/2 cup of the cooking water and drain rest.
  • If necessary, reheat chicken and asparagus. Toss with the cooked pasta, along with the bacon, parsley, arugula, cheese and remaining lime zest. Add a little of the reserved pasta water to moisten, if necessary. Season to taste with salt and pepper. Top with toasted almonds and drizzle with remaining 2 tablespoons of olive oil.
  • Enjoy.

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RECIPE SUBMITTED BY

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