Yields: 6 servings

  • 8-10 boneless skinless chicken thighs, cut in appx 1 in pieces
  •  1 lb dried pasta of choice, we like penne but up to you
  •  2-3 lemons
  •  1 lb asparagus, cut in 1/2 in pieces
  •  a couple garlic cloves diced or pressed
  •  Salt
  •  Bell pepper
  •  Red pepper flakes
  •  Olive oil
  •  Parmesan cheese grated
  •  Optional Extras: chopped jalapeno, diced fresh tomato, diced scallions, quartered lemons


  • Cut chicken and put in a bowl with garlic, the juice of at least one lemon, about a tbl of olive oil, and salt/pepper(s) to taste
  •  Heat a wok or other deep pan w a cover on medium heat and cook chicken covered until no longer pink. The good think about chicken thighs is that there's little chance of overcooking. When done, keep on a low heat .
  •  Meantime, put large pot of salted water on to boil. When boiling, cook asparagus pieces for one minute; remove w a spider or slotted spoon, rinse under cool water to stop cooking and set aside
  •  Cook the pasta, to time specified on box, in the same water you used to cook the asparagus.
  •  When the pasta's done, use a spider/slotted spoon to transfer to pan w chicken.
  •  Add cooked asparagus and as much parmesan as you like, remembering that folks will want to add more to their own bowls. Taste and add more lemon and/or red pepper flakes as needed. (if you like your pasta sauces 'soupier,' you can always add some of the pasta water)
  •  Serve in bowls and let each person add extra cheese and extras they like.