Categories: Salad

Ingredients

• 1 tbsp. olive oil
• 1 tbsp. butter
• 1 lb. boneless skinless chicken breast, cut into bite-sized pieces
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, coarsely chopped
• 12 oz. whole wheat penne pasta
• 2 cups low sodium chicken broth
• 1 cup water
• 1 lb. asparagus, cut into 1-inch pieces
• 1/2 cup half and half (or heavy cream)
• 1/2 cup freshly grated Parmesan cheese
• 1 tsp. lemon zest

Directions

1. Heat olive oil and butter in a large skillet over medium heat. Add the chicken and season with salt and pepper. Cook chicken, stirring often, until lightly browned (be careful not to over-cook, as chicken will continue to cook with the pasta). Stir in garlic and cook for 30 seconds.

2. Add sun-dried tomatoes, pasta, chicken broth, and water. Increase heat and bring to a boil. Cover, reduce heat to a simmer, and cook for 7 minutes, stirring occasionally. Add the asparagus, cover, and cook 3 minutes more, until pasta is al dente. Uncover and cook at a low simmer for 2 minutes.

3. Remove pan from heat and stir in the half and half (or cream), Parmesan, and lemon zest. Enjoy!

Email to a friend | Print this recipe | Back