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 - Macknade Fine Foods
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Asparagus & Chicken Pasta

A fresh way to cook your Kentish asparagus from Dyas Farms, Ramsgate

20 mins to prepare
Serves 4
Print Recipe


  • 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


  1. Trim off the ends of asparagus, then chop the spears into 4-5 pieces.
  2. Heat the oil and fry the chicken in a hot pan for 4-5 mins.
  3. Add pancetta, shallots, garlic, chilli and rosemary and cook over a medium heat for 3-4 mins.
  4. Add asparagus & chopped tomatoes and simmer for 3-4 mins. Season with salt & pepper.
  5. Meanwhile, cook the pasta as per packet instructions in boiling salt water. Drain, and add to sauce.
  6. Serve with a good sprinkling of grated parmesan.
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