Lemon Chicken Pasta

Name: Lemon Chicken Pasta
Ingredients: 13 oz fusilli pasta; 2 tbsp olive oil; 1 None boneless skinless chicken breast, sliced; 8 oz asparagus, woody ends snapped off, cut into 3; 2 cloves garlic, sliced; 1 None eggplant, cooked and cooled (or 1 cup leftover cooked eggplant); 3 oz feta cheese, crumbled; 2 oz arugula; 1 None lemon, peel finely grated and lemon juiced; None None Crusty bread and lemon wedges, to serve

10 ingredients

3 steps

Ingredients

13 oz fusilli pasta
2 tbsp olive oil
1 None boneless skinless chicken breast, sliced
8 oz asparagus, woody ends snapped off, cut into 3
2 cloves garlic, sliced
1 None eggplant, cooked and cooled (or 1 cup leftover cooked eggplant)
3 oz feta cheese, crumbled
2 oz arugula
1 None lemon, peel finely grated and lemon juiced
None None Crusty bread and lemon wedges, to serve

Directions

1

Cook pasta in a large saucepan of boiling salted water according to package directions. Drain well, reserving a little cooking liquid. Keep warm.
2

Meanwhile, heat oil in a large skillet on medium heat. Saute chicken for 3-4 mins, until cooked through. Add asparagus and garlic and saute for 2-3 mins, until just tender.
3

Add chicken mixture, eggplant, feta, arugula and lemon peel and juice to hot pasta; toss to combine. Serve immediately with crusty bread and lemon wedges.