Pesto Pasta w/ Chicken + Asparagus

Another quick and easy pasta with lots of EVOO. Shouldn’t take more than 30 minutes, assuming you have pesto and a leftover chicken.

-1 leftover chicken carcass
-1 bunch asparagus (washed, bottoms snapped off, cut into 2" pieces)
-1 onion (thinly sliced)
-1 cup pesto
-2 tbsp chicken broth
-1 lb dried italian pasta
  1. Start heating a pot of water. When it boils, cook pasta.
  2. Saute onion w/ evoo and a spoonful of pesto.
  3. Use your hands and remove meat/skin from chicken. Remove onions when soft and mix with chicken scraps.
  4. On med-high, fry asparagus, evoo + salt. Fry for a couple minutes, then add chicken mix and fry a few more minutes.
  5. Lower heat, add broth + pasta, mix well, saute a couple minutes and serve hot.

Optional: serve with grated parmesan/romano cheese, hot sauce, red pepper flakes, lemon juice.

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