Pasta with Green Asparagus, Tomatoes, and Chicken

Ingredients

• 400 g spiral pasta
• 250 g green asparagus
• 12 Cherry tomatoes
• 200 g Chicken breast fillet
• Salt
• Pepper (freshly ground)
• 1 chili pepper
• fresh basil
• 1 Garlic clove
• olive oil
• 2 tbsp lemon juice
• 2 tbsp crème fraîche

Instructions

1. 1.

   Wash the asparagus and blanch it in boiling salted water for 5 minutes. Drain. Wash and halve the cherry tomatoes. Peel and finely chop the garlic. Wash, pat dry, and cut the chicken breast into bite-sized pieces.

2. 2.

   Mix 2 tablespoons of olive oil, lemon juice, garlic, salt, and pepper; marinate the chicken for 10 minutes. Cook the pasta in salted water until al dente and drain. Heat 3 tablespoons of oil in a pan. Brown the chicken on all sides, then add its own marinade and the tomatoes, cover, and simmer over medium heat for 3 minutes.

3. 3.

   Combine the pasta with the chicken-tomato mixture in a bowl. Add the asparagus, a handful of basil leaves, and the crushed chili pepper. Mix well. Season with salt and pepper. Stir the crème fraîche slightly and spoon drops over the noodles. Serve warm, garnished with fresh basil leaves.