Instructions:
Heat a pot of water to which you’ve added salt, until it comes to boiling. Drop in the pasta, stir a little to separate it and return to a boil for up to 12 minutes.
Cut down the boiling time if you like your pasta al dente.
Remove the skin from the chicken and pull the meat off the bones.
Pull or chop the chicken into chunks and pieces.
Drain the asparagus and set aside until you’re ready to assemble the entrée.
Put the olive oil, minced garlic cloves, red pepper flakes and rosemary into a saucepan and heat over medium heat for 7-10 minutes.
If you’re serving four or more diners, arrange the boiled and drained pasta in the bottom of a casserole dish you’ve greased with butter.
Add a layer of the chicken, arrange the asparagus stalks over the chicken and drizzle the seasoned oil over the top.
Place into a preheated oven set at 350 degrees for 20-30 minutes to heat through before serving.
If you are just making one serving at a time, arrange the parts of the meal on a microwave-safe plate.
Cover with plastic wrap and zap in the microwave set at high temperature for 4-5 minutes. This makes a nice meal you’ll enjoy.
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