April is asparagus month, and there are so many great ways to prepare it. This little concoction is delicious and blends asparagus into a lean savory dish.
2 organic chicken breasts (boneless and skinless)-cut into 1″ cubes
10-12 asparagus stalks cut into 1″ pieces
1/2 medium yellow onion-chopped coarsely
1/2 cup organic chicken broth
1/4 cup chevre goat cheese
1 tsp. oregano
1 cup gluten free angel hair pasta
1 tsp. olive oil
Boil gluten free pasta according to package instructions in a large pot. Meanwhile, in a large sauce pan, heat olive oil over medium heat, then add chopped onions and stir occasionally until golden. Then add chicken and cook thoroughly.
Once noodles have cooked, strain, then add cooked onion and chicken into the large pot with noodles, pour in chicken broth, and set on low heat. Add the asparagus to the sauce pan formerly occupied by the onion and chicken. Add a dime sized amount of olive oil if the pan is dry. Saute until soft, then add to the large pot with the other ingredients. Then add the goat cheese and oregano. Stir until goat cheese is soft and all ingredients are mixed.
Enjoy and make your day great!