Lemon Chicken Pasta - cooking recipe

Ingredients
    13 oz fusilli pasta
    2 tbsp olive oil
    1 None boneless skinless chicken breast, sliced
    8 oz asparagus, woody ends snapped off, cut into 3
    2 cloves garlic, sliced
    1 None eggplant, cooked and cooled (or 1 cup leftover cooked eggplant)
    3 oz feta cheese, crumbled
    2 oz arugula
    1 None lemon, peel finely grated and lemon juiced
    None None Crusty bread and lemon wedges, to serve
Preparation
    Cook pasta in a large saucepan of boiling salted water according to package directions. Drain well, reserving a little cooking liquid. Keep warm.
    Meanwhile, heat oil in a large skillet on medium heat. Saute chicken for 3-4 mins, until cooked through. Add asparagus and garlic and saute for 2-3 mins, until just tender.
    Add chicken mixture, eggplant, feta, arugula and lemon peel and juice to hot pasta; toss to combine. Serve immediately with crusty bread and lemon wedges.

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