"My daughter and I created this recipe together through trial and error. It's good with or without the chicken. If you enjoy spicy food, you'll love it." CLReader.
1 pound uncooked rotini (corkscrew pasta)
2 teaspoons olive oil
1 tablespoon butter
3 cups (1-inch) slices asparagus
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 (such as Louis Rich)
1 (28-ounce) can diced tomatoes, drained
3/4 cup (3 ounces) preshredded fresh Parmesan cheese
1 teaspoon paprika
How to Make It
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, and tomatoes; cook 2 minutes or until thoroughly heated. Stir in cheese; sprinkle with paprika.
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