Lemon, Asparagus, & Chicken Pasta

California farmers use efficient irrigation practices that help stretch water supplies, especially during a drought. World-class conservation means you can be proud of local farm products when you “Keep the State on Your Plate!”

Ingredients:

• ½ (16 ounce) package spaghetti

• 2 tablespoons olive oil, divided

• 4 (5-ounce) skinless, boneless chicken breast halves

• ¼ cup basil pesto, or to taste

• 1 bunch asparagus, cut into 2-inch pieces

• 4 cloves garlic, chopped

• 1 teaspoon red pepper flakes

• ½ lemon, juiced

• 1 cup shredded Parmesan cheese

• salt and freshly ground black pepper to taste

Directions:

1. *Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving some pasta water.

2. While pasta is cooking, heat 1 tablespoon olive oil in a large nonstick pan over medium-high heat. Add chicken and cook until browned, about 5 minutes. Flip, add a dollop of pesto to each chicken breast, and continue to cook, flipping as needed, until no longer pink in the centers, 7 to 10 minutes more. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).

3. Heat remaining 1 tablespoon olive oil in a separate pan over medium heat. Add asparagus; cook and stir in hot oil for 1 to 3 minutes, depending how tender you like it. Add garlic, pepper flakes, and lemon juice; cook for 1 minute. Add cooked pasta, a dollop of pesto, and Parmesan cheese; stir until cheese melts. Add 1 tablespoon reserved pasta water if cheese begins to stick to the pan.

4. Chop chicken and add on top of spaghetti. Season with salt and pepper.