Pasta with Chicken, Green Asparagus and Tomatoes
Rinse asparagus and blanch in boiling salted water for about 5 minutes, then drain. Rinse cherry tomatoes and halve. Peel garlic and chop finely. Rinse chicken, pat dry and cut into bite-sized pieces.
For the marinade, mix together 2 tablespoons olive oil, lemon juice, garlic and season with salt and pepper. Mix with chicken and let sit for 10 minutes. Cook pasta in boiling salted water until al dente and drain. Heat 3 tablespoons oil in a pan and fry chicken along with the marinade. Add tomatoes and cook, covered, over medium heat for about 3 minutes.
In a bowl, mix pasta with chicken and tomato mixture. Add asparagus, a handful of basil leaves and crumbled chile pepper. Mix well and season with salt and pepper. Stir in creme fraiche and garnish with basil leaves. Serve lukewarm.