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