Lemon and Asparagus Pasta by Chef Anna March

Presented by

Ingredients

1 pkg (375 g)	Catelli Smart® Rotini Pasta
2 tbsp	olive oil
1	white onion, minced
2 cloves	garlic, minced
2	chicken breasts cut into 1 inch seasoned strips
1 (15 stalks) bunch	of asparagus cut into 1 inch lengths
1	lemon zest
1 tbsp	lemon juice
6	scallions sliced
¼ cup	grated fresh parmesan cheese
2 cups	kale chopped into 1 inch pieces
1 tsp	kosher salt
½ tsp	fresh cracked pepper
2 tbsp	whole grain mustard
2/3 cup	reduced fat cream
1 cup	water

Heat olive oil in a large sauté pan over medium heat. Sauté onions, garlic and seasoned sliced chicken breast until almost cooked but not browned.
Add the reduced fat cream, lemon zest, water, whole grain mustard, kale, asparagus and cooked pasta, reduce for 5 minutes or until the cream coats the pasta.
Season with lemon juice, parmesan, and scallions. Season with additional salt and pepper to taste.
Serve warm.