I have just returned from a fabulous trip to Laguna Beach.  The salt air and glorious azure water, plus seeing old friends, made it the perfect August escape.  When I returned I decided to make this little comfort food dinner to get everyone to bed early and back into their summer sports routine.  

Because this pasta doesn’t have a cream sauce, just a little olive oil and parmesan sprinkled on the top, it is fairly low calorie while still providing a nice carb load to help everyone feel full and sleep a little sounder.  Not to mention it is totally scrumptious.  

If you get to Laguna, the Oak St. beach is my favorite.  Make sure you take the time to check out Laguna Surf & Sport and ask for Russell if you want a surf lesson.  Happy summer. 

Chicken Asparagus Orecchiette Pasta

Ingredients

1 box orecchiette pasta

2 teaspoons olive oil

2 cloves of garlic diced

2 boneless skinless chicken breasts cubed

1 bunch slender asparagus 

4 oz. fresh mozzarella cheese in small pieces or balls

Sea salt and ground fresh pepper to taste

1/2 cup parmesan cheese for sprinkling on top

Preparation

Prepare pasta as per package directions, but ensure pasta is not over cooked.  While pasta cooks heat olive oil in a sauté pan and brown garlic on medium heat.  Add the chicken and cook until white throughout – about 10 minutes.  Cut asparagus one inch below tips and cook toward the end of the cooking time with the chicken.  Tips should be fairly crunchy (about 2 minutes).  In a pasta bowl toss chicken mixture with cooked pasta and add mozzarella while still hot.   Mozzarella should be slightly melted, then add salt and pepper to taste.  Top each serving with a generous amount of parmesan.