Rice Pasta with Chicken, Goat Cheese and Roasted Asparagus

4 small boneless, skinless chicken breasts (approx. 4 oz each)
2 bunches baby asparagus
1 Tbsp extra-virgin olive oil
1 Tbsp unsalted butter
Juice of half a lemon, plus lemon slices
salt & pepper to taste
2 cups cooked rice pasta (spiral or other short pasta shape)
3 ounces goat cheese
2-3 Tbsp chopped fresh chives

Preheat oven to 450F. Place chicken on one roasting pan and asparagus on another. Drizzle asparagus with the olive oil, dot with 1 tsp of butter & season with the lemon juice, salt & pepper. Place lemon slices on chicken & season with salt & pepper. Put the chicken in the oven first. Ten minutes later, put the asparagus in the oven. Bake both for another 15 minutes, or until the asparagus is tender & the chicken is cooked through. Cut the asparagus & chicken into 1- to 2- inch pieces.
In the meantime, boil the rice pasta until al dente. Reserving 1 cup of the pasta water, drain the pasta & return to the pot.
In another bowl, combine the cheese, the remaining butter & 1/2 cup of the hot pasta water. Season with salt & pepper & whisk until smooth.
Add the goat cheese mixture, chicken & the asparagus to the pasta pot. Toss with the pasta. If there is not enough cheese mixture to cover all of the noodles, add more pasta water to the pot.

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user CEECIBELLE.