Ingredients
1lbchicken breasts,boneless, skinless, diced into 1 inch cubed
1½tbspolive oil
salt and freshly ground black pepper
1½tbspbutter
1tbspgarlic,minced
14.5ozlow sodium chicken broth,(1 can)
1¾cupswater
10ozpenne pasta
1lbthin stalks asparagus,tough ends trimmed, remaining diced into 1½-inch pieces
4ozNeufchatel cheese,⅓ less fat cream cheese, diced into 8 pieces
½cupParmesan cheese,finely shredded
2tsplemon zest
2tbspfresh lemon juice
fresh parsley,chopped, for garnish, optional
Preparation
Heat olive oil in a 12-inch saute pan over medium-high heat.
Add chicken, season with salt and pepper to taste. Cook for about 4 minutes until golden brown on the bottom.
Rotate and cook for about 4 minutes longer until cooked through. Transfer to a sheet of foil and wrap to keep warm, set aside
Melt butter in the now-empty skillet, add garlic, and saute for 20 seconds. Add broth and water while stirring to loosen any browned bits from the bottom of the pan.
Season with salt and pepper to taste, bring to a boil, then add pasta. Cover and allow to boil for about 8 to 9 minutes until fairly tender, stirring occasionally.
Sprinkle asparagus over top (don’t stir), cover, and allow to boil for 4 to 5 minutes longer until asparagus and pasta are tender (There should be some broth/water left even once it’s finished cooking, this will be part of the sauce. If needed, add more broth).
Add in Neufchatel cheese, parmesan cheese, lemon juice, and lemon zest and stir until melted. Stir in chicken.
Remove from heat, cover, and let rest a few minutes if desired to allow the sauce to thicken slightly and soak into the pasta.
Sprinkle with parsley if desired. Serve warm.
