Lemon Caper Pasta with Asparagus & Tomatoes

It doesn’t happen often but there are times where I get inspired to make a dish, try it & then totally nail it the first time.  This was one of them.  It was so good, I could eat it daily.

It’s filled with fresh summer flavors & vegetables too.  Let’s get to it and get this on your dinner table!

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1 lb Chicken breast or tenderloins

1 lemon, zested & juiced

1 cup cherry tomatoes, halved

1 garlic clove, diced

1 lb asparagus, 1-inch slices

1/2 lb Gluten-Free Fettuccine noodles

2-4 zucchinis, spiralized

2 Tablespoons Capers

4 Tablespoons Avocado or Olive Oil

1. Cook the pasta according to the package directions.  Once cooked, save about 1 cup of the cooking liquid in case you need it for the sauce.  You can cook the pasta while sautéing the sauce too.
2. Heat a sauté pan, once hot, add 2 tablespoons of avocado or olive oil.
3. Once the oil is hot, add the garlic & cook just until you can smell it, about 30 seconds to a minute.
4. Add the chicken & sauté until slightly browned & cooked through.
5. Add the asparagus, cook for about a few minutes until bright green.
6. Add the tomatoes, pasta, zucchini, lemon, capers & finally the zest.
7. If it’s still a bit dry, add some of the pasta cooking liquid.
8. Enjoy!