Grilled Spinach and Asparagus Pasta

Rachel T's Note:

A delicious pasta with plenty of veggies and chicken. Fit for 3-4 people. I tried this at a restaurant here, and was determined to mimic it at home--it is REALLY simple to put together and is a fabulous meal.

• Total Time: 50 mins
• Prep Time: 30 mins
• Cook Time: 20 mins

Ingredients:

Serves: 3-4

Yield: 3.0 plates

• 1 ½ lbs chicken breasts (3-4 breasts)
• 8 ounces whole wheat spaghetti
• 1 (10 ounce) box frozen spinach
• 4 -5 sticks asparagus
• 2 tomatoes
• 4 tablespoons goat cheese
• ¼ cup parmesan cheese
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 ½ garlic cloves
• 1 teaspoon basil
• 1 tablespoon olive oil

Directions:

1. Defrost chicken and boil water (make sure to add 1/2 teaspoon salt) and heat pan with some olive oil.
2. Add asparagus to boiling water and heat for 5 minutes, add spinich to pan to defrost and separate.
3. Remove chicken from defrost and cut into slices, sprinkle with black pepper, salt, 1/2 tsp basil and 1/2 tsp minced garlic. remove asparagus to other plate.
4. Add spagetti to water where the asparagus was for approximately 10 minutes and remove heated spinich to a separate plate. Add more oil to pan and add chicken.
5. Cut asparagus into 1.5 inch pieces. brown the chicken. cut up tomatoes into bite size pieces, not diced.
6. Remove pasta from pot and strain. place pasta back into the pot to evaporate the water still left in the pasta (learned this technique on the food network).
7. Sprinkle the pasta with parmesan cheese and dice up some goat cheese to place on top when finished.
8. Mix in the chicken, spinich, asparagus, tomatoes, 1/2 tsp basil, 1/2 tsp garlic, and a dash of black pepper. Mix it all together.
9. Plate it, add goat cheese to the top, and the people eating the dish will mix it inches.