Instructions

1. Add olive oil to a skillet along with the cherry tomatoes. Cook on medium/high heat for 5 minutes, until the tomatoes are bubbling and start to burst.
2. Add the chopped asparagus and continue to sauté another 5 minutes, with the pan covered.
3. Take the back of a spoon and smash the tomatoes to fully burst them and create a sauce.
4. Add 4 raw chicken thighs to the pan and season with a pinch of salt, black pepper, garlic powder, and red pepper flakes, to taste. Cover and simmer for 15 min.
5. While the chicken and sauce are cooking, boil the brown rice pasta, drain, and set aside once finished.
6. Once the chicken is cooked (you can tell by cutting it in half to check), cut each thigh into a few bite-sized pieces and stir into the sauce.
7. Plate your pasta, top with the chicken tomato sauce, and enjoy!