Lemon Rosemary Pasta with Chicken, Asparagus & Spinach

Bahan-bahan (2 porsi)

• 12 oz . pasta (I used mostaccioli)
• 3 Tbsp . olive oil
• 1 Tbsp . fresh rosemary, finely chopped
• 2 boneless, skinless chicken breasts, pounded to even thickness
• 1 bunch (about 1 lb.) fresh asparagus, ends trimmed and cut into bite-sized pieces
• 3 cloves garlic, minced
• 1 tsp . lemon zest
• 1 tsp . lemon juice
• 2/3 cup (about 1 carton) Greek yogurt, plain
• 1/3 cup grated Parmesan cheese
• 2 cups fresh baby spinach
• optional garnish: extra shredded Parmesan and/or chopped fresh parsley