I have done it yet again! I have made a dish with asparagus in it and love it. I sometimes still can't believe how I grew up hating asparagus and it wasn't until well into adulthood that I discovered it really isn't so bad, especially if it is cooked just a little so it still has a crisp bite to it.
Chicken and Asparagus Pasta
Ingredients:
- 12 ounces bow tie pasta
- 2 cups cubed boneless skinless chicken breasts
- 1 bunch asparagus, trimmed
- 1/2 cup low sodium chicken broth
- 1/2 cup reserved pasta water
- 1 tablespoon olive oil
- 2 rounded tablespoons minced garlic
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- pinch red pepper flakes
- 1/4 cup half and half
- 4 ounces reduced fat cream cheese
- 1/4 cup shredded parmesan cheese
- black pepper, to taste
- Cook pasta according to package directions. Add the asparagus in during the last 5 minutes of cooking time.
- Reserve 1/2 cup of pasta cooking water. Drain pasta and asparagus.
- In a large skillet, heat olive oil over medium heat. Add in cubed chicken and cook until just about done.
- Add in the minced garlic, onion powder, garlic powder, basil, oregano and red pepper flakes. Cook for 5 minutes.
- Add in the chicken broth, half and half, cream cheese and 1/2 of the parmesan cheese. Stir until everything is completely combined.
- Add the pasta and asparagus to the chicken mixture and stir to combine well.
- Add reserved pasta water if pasta seems to dry.
- Stir over medium heat until desired consistency is reached.
- Add in remaining parmesan cheese and season with black pepper.
Enjoy!!!
Serves: 6
Calories: 474
Total Fat: 11.1g
Saturated: 4.5g
Polyunsaturated: 0.3g
Monounsaturated: 2g
Trans: 0g
Cholesterol: 107.1mg
Sodium: 311.9mg
Potassium: 23.8mg
Total Carbs: 44.8g
Dietary Fiber: 2.5g
Sugars: 2.2g
Protein: 45.4g
Vitamin A: 2%
Vitamin C: 3.1%
Calcium: 10.1%
Iron: 16.2%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from lil' luna.
