Ingredients:
1 bone-in, skin-on chicken or turkey breast
1 pkg spiral pasta
1 bunch of fresh asparagus, diced
1/3 cup Genovese Pesto (available in store)
1/4 cup 10 % cream
2 tbsp butter
1/4 cup Liquid Gold Medium Extra Virgin Olive Oil
1 tbsp cracked black pepper
Directions:
Bake the turkey or chicken breast in a casserole dish with the olive oil and cracked black pepper. While the meat is cooking, prepare the pasta according to directions on the package. When the meat is cooked remove from oven. Remove the meat from the bones. Drain the cooked pasta and set aside. In a large frying pan or saucepan melt the butter and stir in the pesto and cream. Chop asparagus diagonally into 1 inch pieces. Add asparagus and meat. Stir frequently to mix the flavours together and to coat the pasta. Serve and enjoy. Serves 6