Recipe

Author: Katerina | Diethood
 
Serves: About 6 Servings
Prep time:  10 mins
Cook time:  30 mins
Total time:  40 mins
Ingredients
  • 4 cups dry pasta shells
  • 1 tablespoon butter
  • 2 tablespoons extra virgin olive oil
  • 3 (about 12 ounces) boneless skinless chicken breasts, cut into cubes
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • salt and fresh ground pepper, to taste
  • 1-1/2 cups chicken broth
  • 1-pound fresh asparagus stalks, cut into 2-inch pieces (break off and discard the woody ends of the asparagus)
  • 4-ounces Neufchatel Cheese, cut into a few pieces
  • ¼-cup crumbled feta cheese
  • ¼-cup skim milk, optional
Instructions
  1. Prepare pasta shells according to the directions on the package.
  2. Meanwhile, heat butter and olive oil in a large nonstick saute/frying pan.
  3. Add chicken, onions, and garlic; season with salt and pepper and cook over medium-high heat for 5 to 6 minutes, stirring frequently, until chicken is browned and cooked through.
  4. Add chicken broth and bring to a boil.
  5. Stir in asparagus and continue to cook for 6 minutes, or until liquid has reduced and asparagus is tender.
  6. Drain pasta thoroughly and add to frying pan.
  7. Stir in Neufchatel Cheese and continue to stir until melted and everything is well combined.
  8. If the sauce seems a bit dry, add skim milk and continue to cook until heated through, about 1 minute.
  9. Remove from heat.
  10. Taste for seasonings and adjust accordingly.
  11. Transfer to serving plates and sprinkle with feta.
  12. Serve.


Read more at http://diethood.com/creamy-chicken-asparagus-shells-and-cheese-recipe/#ykX25zTaLSBsSrdp.99

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