Prep time: 15 minutes

Cook time: 25-30 minutes

Materials:

• 1 bundle asparagus bottoms removed and cut into slithers
•  1 package spaghetti or any pasta desired 
• 1 lb. skinless/ boneless chicken thighs cut into large cubes
• 1 tomato chopped
• 1 tbsp. basil chopped 
• 1 sprig of rosemary 
• 1 cup heavy cream 
• 1/2 cup pasta water water 
• 3/4 – 1 cup shredded mozzarella cheese 
• 1 tbsp. poultry seasoning 
• Salt and pepper to taste 
• Vegetable oil

Process:

1. Cook pasta in salted water until al dente. Drain and set aside, reserving ½ cup of cooked pasta water.
2. In a skillet with high sides add enough vegetable oil to cover the bottom of the skillet about ½ cm. 
3. Keeping the heat on medium, add in the chicken. Season with poultry seasoning, salt and pepper, and cook stirring often until fully cooked through. 
4. Remove the chicken onto a clean plate and place the skillet back on the burner.
5. Add in the heavy cream, cooked pasta water and asparagus. Season with salt and pepper and bring to a simmer. 
6. Add the chicken back in along with the chopped tomato. Season with salt and pepper and mix well.
7. Add in the shredded mozzarella and mix well. 
8. Add in the basil and rosemary sprig and cook covered for 5-10 minutes.
9. Remove the rosemary and add in the cooked pasta.
10. Mix well, plate and ENJOY!