SERVING SIZE: 2

3 cups water (you can sub for broth for more flavor and protein)

2 cups peas

2 cups asparagus, diced

10 – 12 oz ground chicken

Handful of spaghetti of angel hair noodles (probs like 1.5 cups, I used 1/6th of the 1 pound package)

1/2 cup grated Parmesan (and some more if you want to top with it!)

1/2 lemon, to squeeze

1 tablespoon garlic, minced

Seasonings: salt & pepper, Italian seasoning

1 cup packed arugula

The recipe:

Heat a skillet over medium heat and sauté ground chicken until fully cooked, approximately 5-8 minutes. Season with Italian seasoning and salt and pepper.

While your chicken cooks, prep your veggies by dicing your asparagus.

Cook your chicken through ensuring there’s no pink and remove from the pan and set aside.

In the same skillet, add the diced asparagus and frozen peas. Saute for about 5 minutes.

Add water or broth to the sautéed asparagus and peas. Bring to a boil, then add angel hair pasta. Stir in and leave on medium/low and stirring 2-3 times throughout 8-10 minutes (until almost all the liquid is evaporated)

Stir in cooked ground chicken, grated parmesan, garlic, lemon juice, and additional salt and pepper to taste.

Serve the dish, topping it with arugula and optional extra grated parmesan. Enjoy! xx