Easy Recipesのインスタグラム(cookinwithmima) - 4月28日 10時50分

Creamy Chicken and Asparagus Pasta By @cookingclassy

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Ingredients

1 lb boneless skinless chicken breast
12 oz penne pasta
1 lb asparagus, trimmed of ends, remaining diced into 2-inch pieces and steamed
1/3 cup finely shredded parmesan cheese
4 - 5 slices bacon, cooked and crumbled (sub turkey)

Instructions

In a small bowl, stir together 1 tsp basil, 1/2 tsp oregano, 1/4 tsp thyme and 1/4 salt and pepper. Sprinkle half of the herb mixture evenly over tops of chicken. Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat. Once hot, add chicken to skillet, herbed side down, then add remaining herb mixture to tops of chicken. Cook chicken until fully cooked through, about 8 - 12 minutes, occasionally rotating chicken. Transfer cooked chicken to a plate, let rest 5 minutes then dice into pieces. Meanwhile cook pasta according to directions listed on package, reserving 1/2 cup pasta water before draining. In a clean skillet, 1 1/2 tbsp melt butter (sub) over medium heat. Whisk in 2 tbsp flour and cook 1 minute, stirring constantly, add 2 minced clove garlic and cook 30 seconds longer, stirring constantly. While whisking, slowly pour in 1 3/4 cup milk then 1/4 cup half/half (sub Greek yogurt). Season with salt and pepper to taste and bring mixture to a boil, stirring constantly. Once it reaches a boil and thickens, reduce heat to medium-low, add 3oz Neufchatel and parmesan cheese and cook, stirring frequently, until cheeses have melted. Toss in cooked pasta, then add cooked chicken, steamed asparagus and bacon and toss to evenly coat. Add in reserved pasta water as desired (it will thicken as it rests and the pasta will absorb the liquids, so add up to 1/2 cup as needed). Serve immediately.

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