Spring Pasta
Why spring? Because it’s all the freshness goodies inside that I love – we have asparagus, olives, fresh thyme, zucchini and some sweet spiciness from sweet chilli sauce. Can you resist? :)
Prep time: 15 mins Cook time: 30 mins Total time: 45 mins
Ingredients
a handful of pasta - I'm using rice noodles
around 500g of chicken breast, diced
a bunch of fresh asparagus, get rid of the tough part from the end of each of them and then cut off the top leave it on the side and the middle part chopped for bigger parts
1x big onion, sliced
a handful of mushrooms - more or less
1x zucchini, sliced
black or green olives
fresh thyme
salt and pepper
sweet chilli sauce
splash of olive oil/rice oil/butter
Prepare yourself for multitasking. If you don’t won’t to do that, first, chop/slice/dice everything and then start.
Take a bigger pan filled with water and bring it to boil.
In the meantime take a wok pan, add a splash of olive oil/rice oil/butter, add sliced onion and mushrooms, season with salt and simmer on lower heat for 5 mins, until soften.
While your onion & mushrooms are simmering, dice chicken, season with some salt, pepper and thyme leaves. Add to pan. And cook for around 6-7 mins.
Check your pan with water – supposed to be boiling know – add some salt and cook pasta to al dente.
When your chicken is already cooking for 4-5 mins, add zucchini and middle parts of asparagus. Add some water from pasta cooking. And now simmer for another 8 mins, until everything soften.
When everything is almost ready, move your drain pasta noodles to a wok pan, add heads from asparagus, season with sweet chilli sauce, fresh thyme leaves and olives.
Move to a plate and eat with joy! Bon appetite!
