Asparagus & Chicken Pasta 20 mins to prepare Serves 4 Print Recipe Ingredients 1 bundle Kentish asparagus 4-5 chicken thighs, cut into strips 1 tbsp olive oil 100g smoked pancetta or bacon, cubed 3-4 shallots, sliced 2 cloves garlic, crushed 1 green chilli, finely chopped 1 tbsp rosemary, finely chopped 400g tin chopped tomatoes 1 tsp sugar 300g dried spaghetti 50g parmesan cheese, grated Instructions Trim off the ends of asparagus, then chop the spears into 4-5 pieces. Heat the oil and fry the chicken in a hot pan for 4-5 mins. Add pancetta, shallots, garlic, chilli and rosemary and cook over a medium heat for 3-4 mins. Add asparagus & chopped tomatoes and simmer for 3-4 mins. Season with salt & pepper. Meanwhile, cook the pasta as per packet instructions in boiling salt water. Drain, and add to sauce. Serve with a good sprinkling of grated parmesan.