quick and easy meals for 1 or 2

Pasta, chicken and roasted asparagus

1 lb. thin asparagus, cut into 2-inch pieces

2 Tbsp. olive oil

1 tsp. thyme

salt to taste

½ lb. pasta

4-8 chicken tenders

1 tsp. lemon zest

juice srom 1 lemon

1/4 tsp. pepper

Parmesan cheese for serving

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Preheat oven to 450° F. Bring a large pot of salted water to a boil. Toss asparagus with 1 Tbsp of the olive oil, thyme, and 1/4 tsp of the salt in a large roasting pan. Spread out into an even layer and roast 8 to 10 minutes, until crisp-tender.

While asparagus roasts, add pasta to the boiling water and stir a few times; cook according to package directions. Meanwhile, heat remaining olive oil in a large nonstick skillet over medium-high heat; add chicken and sprinkle with some salt. Stir-fry 3 minutes, until browned. Add lemon zest; stir-fry 1 minute longer, until chicken is cooked through. Remove from heat; stir in lemon juice, some more salt and pepper. Drain pasta and return to pot; add asparagus and chicken mixture and toss. Divide over 6 plates. Top each serving with Parmesan cheese.

YOUR GOOD!! Serve it up with some good bread and some wine!