Careme

Ingredients

• Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs Griller Pack

  12 oz $4.49
• Green Asparagus

  8 oz, trimmed $3.99
• Simple Truth Organic® 100% Whole Wheat Spaghetti

  6 oz $1.59
• Fresh Organic Lemon

  1 lemon, zested and juiced $0.99
• Garlic

  2 cloves, grated or minced $0.79
• Feta cheese

  1/3 cup crumbled
• Extra-virgin olive oil

  3 tablespoons, divided
• Dried oregano

  1 1/2 teaspoons, divided
• Kosher salt and black pepper

  to taste
• Red pepper flakes

  pinch, optional

Instructions

1. Heat a grill or grill pan to medium-high. Bring a large pot of salted water to a boil. Trim the asparagus, zest and juice the lemon, mince the garlic, and pat the chicken thighs dry.
2. In a bowl, toss the chicken with 1 tablespoon olive oil, half the lemon zest, 1 teaspoon oregano, 1 minced garlic clove, 1/2 teaspoon salt, and black pepper. Toss the asparagus separately with 1 tablespoon olive oil, salt, and pepper.
3. Grill the chicken for 5–7 minutes per side, until nicely charred and the thickest part reaches 165°F. Transfer to a cutting board and rest for 5 minutes.
4. While the chicken cooks, boil the spaghetti until al dente. Reserve 1/2 cup pasta water, then drain.
5. Grill the asparagus for 3–5 minutes, turning once or twice, until crisp-tender and lightly charred. Cut into 2-inch pieces.
6. In the pasta pot over low heat, warm the remaining 1 tablespoon olive oil with the remaining garlic for 30 seconds. Add the drained spaghetti, asparagus, lemon juice, remaining lemon zest, remaining 1/2 teaspoon oregano, feta, and a splash of reserved pasta water; toss until glossy.
7. Slice the rested chicken and fold any board juices into the pasta. Plate the pasta in shallow bowls, top with sliced grilled chicken, black pepper, and red pepper flakes if using.