- fresh asparagus, cut into bite sized pieces
- cherry tomatoes, cut into quarters
- fresh mozzarella, cut into bite sized pieces
- sun-dried tomatoes, packed in oil, sliced into thin strips
- green onions, chopped
- fresh parmesan, grated
- basil leaves, torn
- chicken breast strips
- olive oil
- Italian seasoning
- lemon, cut into quarters
Cook asparagus in small amount of boiling water until just crisp. Plunge asparagus into ice water to stop the cooking. Set aside.
Heat oil in large pan. Cook chicken on high until one side is browned. Sprinkle with Italian seasoning and turn over. When both sides of chicken are browned, squeeze the juice of 1/4 lemon over it and sprinkle more seasoning on the chicken. Turn heat to medium, cover, and continue until chicken is cooked through. (Add a small amount of water to pan if juices cook off before chicken is cooked through.)
While chicken is cooking, prepare tomatoes, green onions and cheeses. Cook pasta.
To serve, toss pasta with chicken, asparagus, tomatoes, green onions, basil leaves, and cheese. Squeeze lemon on top, if desired. Yum!