Chicken and Asparagus Salad with Pasta  

Total time: 30 minutes
     Another dish that straddles to genres - not quite a pasta; not quite a salad.  But it's perfect for spring, featuring: asparagus, spinach, green garlic and cherry tomatoes. 

 Ingredients:

• 2 chicken breasts, boneless, skinless
• 6oz (180gr) asparagus
• 3oz (90gr) spinach
• 3/4 cup (3oz, 90gr) cherry tomatoes
• 3 green garlic     substitute 3 green onions and 1 clove garlic
• 1/2 tsp paprika
• 1/2 tsp cumin
• 1 tbs soy sauce
• 2 tbs sherry vinegar
• 4 tsp olive oil divided
• 1 cup (3.3oz, 95gr) pasta, bite-size, penne, rigatoni

 Instructions:

• Cook pasta according to package directions.  Drain.
• To prepare: 
• Cut chicken into bit-size pieces.
• In a medium bowl mix 2 tsp oil, soy sauce, cumin and paprika.  Add chicken and stir well to combine. Set aside to marinate.
• Prepare spinach, wash and dry if needed.
• Trim asparagus and cut into 1 1/2" (4cm) lengths.
• Cut cherry tomatoes in half.
• Trim green garlic and slice, using most of the green tops. 
• To cook: 
• Heat remaining 2 tsp oil in a large nonstick skillet over medium-high heat.
• Add asparagus, green garlic and sauté until asparagus is crisp-tender, 5 - 7 minutes. 
• Remove to a plate. 
• Add chicken and all marinade to skillet and sauté, stirring, until cooked through. 
• Reduce heat, return asparagus, green garlic to skillet and heat through. 
• Add spinach, cherry tomatoes, pasta and vinegar to skillet. 
• Remove from heat and toss to combine.  Serve.