Creamy One-Pan Chicken Asparagus Pasta
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!
Servings: 6 -8 servings
- 1 1/2 lbs. boneless skinless chicken breasts, cut into chunks
- 2 Tbsp. olive oil
- 1 onion minced
- 4 garlic cloves minced
- 1/2 tsp. oregano
- 1 box 13.25-oz penne pasta (I like Dreamfield's)
- 3 cups water
- 3 1/2 cups chicken broth
- 1 bunch asparagus trimmed and cut into 1 inch chunks
- 3/4 cup fat-free evaporated milk
- 1/2 cup grated parmesan cheese
- salt and pepper to taste
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.
Stir the chicken and continue to cook until it's browned. Transfer to a plate and set aside.
Add onion into the pot and cook on medium-high heat and cook until softened. Stir in the garlic and oregano.
Add the uncooked pasta, water and 2 1/2 cups of the broth. Bring to a boil over high heat and cook until the liquid is thick, stirring occasionally.
Add the asparagus and remaining 1 cup broth. Cover, reduce the heat to medium and cook until the asparagus is almost tender.
Uncover and return the heat to medium-high. Stir in the evaporated milk, parmesan cheese and chicken (with juices).
Simmer uncovered until the sauce is thickened and chicken is cooked/heated through. Season with salt and pepper if needed. Serve and enjoy!
Calories: 365kcal | Carbohydrates: 42g | Protein: 28g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 61mg | Fiber: 5g | Sugar: 4g