CREAMY ONE-PAN CHICKEN ASPARAGUS PASTA

CREAMY ONE-PAN CHICKEN ASPARAGUS PASTA

Chicken asparagus pasta in a creamy sauce and all cooked in one pan in 30 minutes. It’s so simple and so easy plus the clean up is a breeze. It’s perfect for spring and your busy schedule!

I sat down yesterday and added all the games/practices/lessons, etc into my phone calendar and every single day is full to the max! I can’t even believe how busy this time of year is for all of us. This really makes getting dinner on the table at night a challenge. Sometimes I feel so exhausted that I just want to swing through the drive-thru and grab dinner. But that can really add up, in both money and calories.

It’s a staple dinner in our house because what’s not to love? Chicken asparagus pasta in a creamy sauce and all cooked in one pan. It’s so simple and so easy plus the clean up is a breeze!

I’ve made this with broccoli too and it’s delicious. It’s also lower calorie and I like to use a more carb-friendly pasta, such as Dreamfield’s or a whole wheat pasta works too, to make it even healthier.

Chicken asparagus pasta in a creamy sauce and all cooked in one pan. It's so simple and so easy plus the clean up is a breeze!

Ingredients

• 1½ lbs. boneless, skinless chicken breasts, cut into chunks
• 2 Tbsp. olive oil
• 1 onion, minced
• 4 garlic cloves, minced
• ½ tsp. oregano
• 1 box (13.25-oz) penne pasta (I like Dreamfield's)
• 3 cups water
• 3½ cups chicken broth
• 1 bunch asparagus, trimmed and cut into 1 inch chunks
• ¾ cup fat-free evaporated milk
• ½ cup grated parmesan cheese
• salt and pepper, to taste

Instructions

1. Season the chicken with salt and pepper. Heat the olive oil in a large sauté pan over medium heat. Add the chicken in a single layer and cook for one minute without stirring.
2. Stir the chicken and continue to cook until it's browned. Transfer to a plate and set aside.
3. Add onion into the pot and cook on medium-high heat and cook until softened. Stir in the garlic and oregano.
4. Add the uncooked pasta, water and 2½ cups of the broth. Bring to a boil over high heat and cook until the liquid is thick, stirring occasionally.
5. Add the asparagus and remaining 1 cup broth. Cover, reduce the heat to medium and cook until the asparagus is almost tender.
6. Uncover and return the heat to medium-high. Stir in the evaporated milk, parmesan cheese and chicken (with juices).
7. Simmer uncovered until the sauce is thickened and chicken is cooked/heated through. Season with salt and pepper if needed. Serve and enjoy!

Source:yummyhealthyeasy.com