Fusilli with Chicken & Asparagus Recipe - (1/5)

Ingredients

• 1 1/2 pound(s) thin asparagus, cut into 2-inch pieces
• 3 tablespoon(s) olive oil
• 1 tablespoon(s) fresh lemon thyme leaves, chopped
• 3/4 teaspoon(s) salt
• 1 pound(s) rotelli or fusilli pasta
• 12 ounce(s) (boneless, skinless) chicken-breast halves, cut crosswise into 1/4-inch-thick strips
• 2 teaspoon(s) lemon zest, grated
• 3 tablespoon(s) fresh lemon juice
• 1/4 teaspoon(s) freshly ground pepper
• 2 ounce(s) Parmesan cheese, shaved with vegetable peeler