Ingredients:
- 12oz penne pasta
- 1 lb boneless, skinless chicken breasts, cut into small pieces
- 1 Tbs. olive oil
- 1 bunch asparagus spears, ends trimmed
- 1-1/2 Tbs. garlic, minced
- 1/4 tsp. onion powder
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1 pinch of crushed red pepper flakes
- 1/2 c. low sodium chicken broth
- 1/4 c. half & half
- 4 oz. cream cheese
- 1/3 c. freshly grated parmesan cheese
- 1/2 c. sun dried tomatoes - optional
- salt and pepper to taste
Directions:
1. Cook pasta according to package instructions. During the last 5 minutes of cooking, add the asparagus to the water. Drain pasta and asparagus.
2. Heat olive oil in a skillet over medium-high heat. Add chicken and cook for 2 min, browning on all sides.
3. Reduce heat to med. Add the garlic, onion powder, basil, oregano, and red pepper flakes to the skillet. Cook for 2 min.
4. Add chicken both, half & half, cream cheese, and half the parmesan cheese. Stir well until combined. Cook until cream cheese is melted and chicken is cooked through.
5. Add cooked asparagus, toss to combine.
6. Add the remaining parmesan cheese, chopped sun dried tomatoes, if adding, salt, and pepper to taste. Add a splash of chicken broth or milk if the sauce is too thick.