Olive Oil & Garlic Chicken Pasta
Olive oil and garlic is a combo I always make when I don't want a creamy heavy sauce! It's flavorful, simple and hits the spot! This recipe has sliced onions and chopped asparagus and sautéed garlicky chicken.
Servings 4 servings
Ingredients
- 8 oz rotini pasta i used chickpea pasta
- 1 tablespoon olive oil
- 1/2 yellow onion sliced
- 1 lb asparagus ends trimmed and cut into 2" pieces
- 1 lb (16 oz) chicken breast diced
- 3 cloves garlic minced
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Red pepper flakes for topping
Instructions
- Bring a pot of water to boil to prepare pasta. Drain and place back into pot.
- Preheat pan to low medium heat with 1 tbsp olive oil to cook onion and asparagus. Remove from pan, add 2 teaspoons more oil and add in garlic and chicken to cook until chicken juices run clear and is no longer pink. Add dried oregano and salt + pepper to taste.
- Toss veggies + chicken into pot with pasta. Add in 2 tablespoons olive oil and mix together. Add 1/3 cup parmesan if desired!