Jazz up your midweek chicken dinner with this tasty pasta dish. Using British Asparagus, it’s a great way to sneak some greens into your family’s meals. Chilli makes it extra fiery, but you can limit this according to your family’s taste.



1 bundle British asparagus

4-5 chicken thighs, cut into 6 pieces

100g smoked pancetta or bacon, cubed

3-4 shallots, sliced

2 cloves garlic, crushed

1 green chilli, finely chopped or 1 tsp chilli powder to taste

1 tbsp rosemary, very finely chopped

1 400g tin chopped tomatoes

1 tsp sugar

Salt and pepper for seasoning

300g dried spaghetti pasta

50g parmesan cheese, grated


Serves: 4

Prep time: 5 mins

Cooking time: 15 mins



1. Trim the ends of the asparagus then chop the spears into 4-5 pieces.

2. Fry the chicken for 5-6 minutes in a hot pan with some oil then add the pancetta, shallots, garlic, chilli and rosemary and cook over a medium heat for a further 3-4 minutes.

3. Add the asparagus and chopped tomatoes then simmer for another 3-4 minutes. Season with salt, pepper and sugar.

4. Meanwhile, cook the pasta to the packets instructions in boiling salted water, drain then add to the sauce, grate over some parmesan cheese before serving.


British Asparagus