Orecchiette Pasta with Chicken, Asparagus, & Avocado

Spring is almost here. The snow is still falling, but that does not deter me from making healthy, delicious meals. My local grocer had tomatoes, avocados, and asparagus from California (yes the other side of the continent, but still US grown) for a good price this week. Even when you are without the harvest in your backyard, you can put forth efforts to be your version of ‘green’. Choose fruits and vegetables grown in your continent, and the closer the location to you, the better! Don’t let a little white fluff and cold weather dissuade you from eating well.

In good health,

K

Orecchiette Pasta with Chicken, Asparagus, & Avocado (4 servings)

Ingredients:

• 1 cup orecchiette pasta
• 1 tbsp olive oil
• 1 bunch asparagus, cut into 1-inch segments
• 2 medium tomatoes, diced
• 1 pound chicken breasts
• ¼ cup balsamic vinaigrette dressing
• 1 large avocado, diced
• Fresh ground pepper to taste

Directions:

1. Cook pasta in boiling water in a large saucepan until tender, about 10-13 minutes. Drain.
2. Meanwhile, heat olive oil in a large skillet. Add asparagus and diced tomatoes. Stir occasionally. 
3. Place 1 ½ cups of water in another large skillet. Add chicken breasts. Cook at medium-high heat until water begins to boil.
4. Cook for 10-12 minutes or until chicken is cooked through. Allow to cool for 3-5 minutes, and cut into 1 inch pieces.
5. Place pasta in a large serving dish. Add asparagus mixture and diced chicken.
6. Stir in balsamic vinaigrette dressing. Top dish with diced avocado and freshly ground pepper to taste.