The key to any successful meal starts with properly cooked meat. No one likes dry chicken and it isn't that difficult to produce a moist chicken breast with just a little attention. Start with a medium high heated pan to get a nice brown sear on both sides then lower the heat to low to finish cooking. Once the center of yhe sides is no longer visibly oink yuou are getting close. If you slice the chicken prematurely you'll lose all of the juices but an easy way to check for doneness is just to pierce it with a fork. If your fork goes through easily it is no longer rare in the center. Allow the chicken to rest for 5 minutes before serving to allow to finish cooking and to seal in the juices. Also by cooking on low heat you minimize the risknof over cooking and drying out your meat. So when you are cooking meats you can't eat raw, like chicken, start with high heat to get some color then turn it down to keep in those juices!
2 boneless skinless chicken breasts
1 bunch asparagus
1 red bell pepper
1 cup chicken stock
4oz fusilli pasta
Salt
Pepper
Parmesan cheese
Heat a large skillet over medium high heat. Season the chicken with salt and pepper and brown on both sides for about 8 minutes per side. Chop the asparagus and bell pepper into bite sized pieces and add to the skillet with the stock. Cook on low heat until the vegetables are tender, the chicken is cooked through and the broth is cooked down.
Meanwhile, cook the pasta in salted water until al dente.
Serve the chicken and vegetables over the pasta and top with shredded Parmesan cheese.
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