Ingredients

The following ingredients have 4 Servings
  • 1 lb boneless skinless chicken breasts, (diced into 1-inch cubes)
  • 1 1/2 Tbsp olive oil
  • Salt and freshly ground black pepper
  • 1 1/2 Tbsp butter
  • 1 Tbsp minced garlic
  • 1 (14.5 oz) can low-sodium chicken broth
  • 1 3/4 cups water
  • 10 oz penne pasta
  • 1 lb thin stalks asparagus, (tough ends trimmed, remaining diced into 1 1/2-inch pieces)
  • 4 oz Neufchatel cheese ((1/3 less fat cream cheese), diced into eight pieces)
  • 1/2 cup finely shredded parmesan cheese
  • 2 tsp lemon zest
  • 2 Tbsp fresh lemon juice
  • Chopped fresh parsley for garnish ((optional))

Instruction

  • Heat olive oil in a 12-inch saute pan over medium-high heat. .
  • Add chicken, season with salt and pepper to taste and cook until golden brown on bottom, about 4 minutes then rotate and cook until cooked through, about 4 minutes longer. Transfer to a sheet of foil and wrap to keep warm, set aside
  • Melt butter in now empty skillet, add garlic and saute 20 seconds then and broth and water, while stirring to loosen any browned bites from bottom of pan. 
  • Season with salt and pepper to taste and bring to a boil, then add pasta. Cover and allow to boil until fairly tender, stirring occasionally, about 8 - 9 minutes. 
  • Sprinkle asparagus over top (don't stir), cover and allow to boil 4 - 5 minutes longer until asparagus and pasta are tender (note that there should be some broth/water left even once it's finished cooking, this will be part of the sauce. If needed you can 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 sauce to thicken slightly and soak into pasta. Sprinkle with parsley if desired, serve warm.