1 pound uncooked rotini pasta
2 teaspoons olive oil
1 tablespoon butter
3 cups (1-inch) sliced asparagus
1 tsp minced garlic
1 cup chopped onion
1 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (6-ounce) package precooked chicken strips (or meat pulled from a rotisserie chicken)
1 pint cherry or grape tomatoes (or a 28oz can diced tomatoes)
3/4 cup (3 ounces) grated Grana Padano or Parmesan cheese
1 teaspoon paprika
Optional: ½ to 1 cup sliced mushrooms
Cook pasta according to package directions; drain.
Combine pasta and oil in a large bowl, and toss well.
Slice tomatoes in half; set aside.
Melt butter in a Dutch oven or large soup pot over medium heat; add asparagus, onion, garlic, mushrooms (if using) and red pepper flakes. Cook 5 minutes or until asparagus is crisp-tender, stirring frequently.
Stir in pasta, salt, black pepper, chicken, and tomatoes; cook 2 minutes or until thoroughly heated. Stir in cheese; sprinkle with paprika.
Tip: to make this meal even faster to prepare, boil your pasta on a day off, and stir in a tsp or two of olive oil. When cooled, put pasta in a gallon zipper bag, and refrigerate until ready to use. This will keep for several days.
Find more Mama Steph recipes at www.MamaStephF.com