One-Pan Creamy Lemon Pasta with Chicken and Asparagus

cookingclassy.stfi.re

Andrea

1 lb. boneless skinless chicken breasts, diced into 1-inch cubes

1 ½ Tbsp olive oil

Salt and freshly ground black pepper

1 ½ Tbsp butter

1 Tbsp minced garlic

1 (14.5 oz) can low-sodium chicken broth

1 ¾ cups water

10 oz. penne pasta

1 lb. thin stalks asparagus, tough ends trimmed, remaining diced into 1 ½-inch pieces

4 oz. Neufchatel cheese (⅓ less fat cream cheese), diced into eight pieces

½ cup finely shredded parmesan cheese

2 tsp lemon zest

2 Tbsp fresh lemon juice

Chopped fresh parsley for garnish (optional) Coupons

Directions at cookingclassy.stfi.re

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