Friday, 4 October 2013

Lemon, Asparagus & Chilli Chicken Pasta

My body aches today, I have had a hell of a busy week, power-lifting, swimming, bikram yoga, CrossFit and tomorrow I have a mini CrossFit comp, 7km walk on Sunday and 4hrs worth of  Kayaking on monday and maybe some bush walking.

I'm psyched about the weekend but also want to stretch and wish I had been more committed to mobility. wah.

I'm enjoying more carbs in my diet - this week I've had 4 days over 2000 cals - such a win!

This pasta is adapted from smitten kitchen using up all my leftovers!

Makes about 4 serves

Ingredients:
  • 250gm Orgran Chilli Pasta Spirals
  • 600gm Chicken breast cut into small pieces
  • 230gm (or one large bunch) of Asparagus cut into roughly 4 pieces each
  • 70ml Coconut Milk
  • 75gm Hass Avocado
  • 110gm Cherry tomatoes - halved
  • 10gm grated Parmesan
  • Rind of 3 Lemons
  • 1 tsp minced garlic
  • 2 tsp Chilli Flakes
  • 2 tsp ground fennel seed
Method
  1. Cook your pasta till al dente (still a little firm), rinse and set aside
  2. Put coconut milk, avocado, lemon rind, Parmesan and about 1/2 cup of water into a food processor or blender and whiz till smooth
  3. In the same pot you cooked the pasta, rinse it out and add a little oil, once heated add your chicken and garlic, chilli and fennel and cook through
  4. In a ceramic dish, place your asparagus and 3 tbsp of water and put in the microwave on high for 2 mins
  5. Now add the slightly cooked asparagus, tomato and creamy sauce to the chicken, heat through for about 5-10 mins - you want the tomatoes and asparagus to keep their nice bright colours but you also want the sauce to reduce a little.
  6. In a large bowl combine chicken & sauce with pasta and mix through
  7. Enjoy - you can squeeze a little extra lemon juice on or grind some black pepper to taste!

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