Ingredients

The following ingredients have 7 Servings
  • 1 1/2 lbs. boneless (skinless chicken breasts, cut into chunks)
  • 2 Tbsp. olive oil
  • 1 onion (minced)
  • 4 garlic cloves (minced)
  • 1/2 tsp. oregano
  • 1 box (13.25-oz penne pasta (I like Dreamfield's))
  • 3 cups water
  • 3 1/2 cups chicken broth
  • 1 bunch asparagus (trimmed and cut into 1 inch chunks)
  • 3/4 cup fat-free evaporated milk
  • 1/2 cup grated parmesan cheese
  • salt and pepper (to taste)

Instruction

  • Season the chicken with salt and pepper. Heat the olive oil in a large sauté pan over medium heat. Add the chicken in a single layer and cook for one minute without stirring.
  • Stir the chicken and continue to cook until it's browned. Transfer to a plate and set aside.
  • Add onion into the pot and cook on medium-high heat and cook until softened. Stir in the garlic and oregano.
  • Add the uncooked pasta, water and 2 1/2 cups of the broth. Bring to a boil over high heat and cook until the liquid is thick, stirring occasionally.
  • Add the asparagus and remaining 1 cup broth. Cover, reduce the heat to medium and cook until the asparagus is almost tender.
  • Uncover and return the heat to medium-high. Stir in the evaporated milk, parmesan cheese and chicken (with juices).
  • Simmer uncovered until the sauce is thickened and chicken is cooked/heated through. Season with salt and pepper if needed. Serve and enjoy!