Give me a plate of spring

I love Spring for many reasons. One of them is the abundance of asparagus that Spring brings! Although asparagus is available throughout the year now, those that we ate in Spring was still the best. Not to mention the cheapest. Eventhough Spring is still 4 more months away, a plate of pasta loaded with asparagus will suffice my craving for the time being. A simple and balance meal on a quiet Wednesday night. Yum....

Chicken and Pasta Toss
Adapted from Cookinglight

1 pound uncooked rotini (corkscrew pasta)
2 teaspoons olive oil
1 tablespoon butter
3 cups (1-inch) slices asparagus (I used one pound)
2 cups chopped onion
1 tablespoon hot sauce
1 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (6-ounce) package precooked chicken strips (used diced turkey kielbasa)
1 (28-ounce) can diced tomatoes, drained (used 16 oz)
3/4 cup (3 ounces) preshredded fresh Parmesan cheese
1 teaspoon paprika (omitted)
* a splash of red wine

Cook pasta according to package directions, omitting salt and fat; drain. Combine pasta and oil in a large bowl, and toss well.
Melt butter in a Dutch oven over medium heat; add asparagus, onion, hot sauce, and red pepper. Cook 5 minutes or until asparagus is crisp-tender, stirring frequently. Stir in pasta, salt, black pepper, chicken,tomatoes and a splash of red wine; cook 2 minutes or until thoroughly heated. Stir in cheese; sprinkle with paprika.

Yield: 7 servings (serving size: 2 cups)