Teriyaki Chicken with Pasta

1 Package boneless skinless chicken breasts, cut into 1 inch pieces
½ cup teriyaki sauce, divided
1 pound fresh asparagus
1 tablespoons vegetable oil, divided
1 tablespoon lemon juice
8 ounces pasta of choice (I use piccolini)
Grated parmesan cheese

Toss together chicken pieces and ¼ cup teriyaki sauce in freezer bag. Chill 15 minutes.
Snap off tough ends of asparagus; cut asparagus in 1-2 inch pieces.
Sauté asparagus in 1 tablespoon hot oil in a large skillet over medium-high heat 3 minutes or until crisp-tender. Remove from skillet, and set aside.
Add remaining 1 tablespoon oil to skillet; add chicken, and sauté over medium-high heat 5 minutes or until chicken is done. Stir in remaining ¼ cup teriyaki sauce and lemon juice; bring to a boil. Toss with asparagus, pasta and 2 tablespoons parmesan cheese. Sprinkle with more cheese, serve immediately. Makes 4 servings.

Salsa Pie

1 package ground turkey or ground chicken
1 cup salsa
1 can refrigerated crescent rolls
Shredded cheese (I use Mexican blend)

Preheat oven to 400 degrees. Cook turkey or chicken in skillet until no longer pink. Stir in salsa.
Press crescent roll dough onto bottom, upside and on rim of 9-inch pie plate to form crust. (I put four together on bottom and separate the other four and put around sides.) Spread meat mixture evenly over crust; sprinkle with cheese. Bake about 20 minutes or until crust is browned and mixture is bubbly.