Creamy Chicken Asparagus Shells and Cheese

• Meat

  • 3 12 ounces boneless skinless chicken breasts, boneless skinless

• Produce

  • 1 lb Asparagus stalks, fresh
  • 2 Garlic cloves
  • 1 Yellow onion, small

• Canned Goods

  • 1 1/2 cups Chicken broth

• Pasta & Grains

  • 4 cups Pasta shells, dry

• Baking & Spices

  • 1 Salt and fresh ground pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 3 cut into pieces 4-ounces neufchatel cheese
  • 1 tbsp Butter
  • 1/4 cup Feta cheese
  • 1/4 cup Skim milk

Found on diethood.com

Description

Ingredients

• 4 cups dry pasta shells
• 1 tablespoon butter
• 2 tablespoons extra virgin olive oil
• 3 (about 12 ounces) boneless skinless chicken breasts, cut into cubes
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• salt and fresh ground pepper, to taste
• 1-1/2 cups chicken broth
• 1-pound fresh asparagus stalks, cut into 2-inch pieces (break off and discard the woody ends of the asparagus)
• 4-ounces Neufchatel Cheese, cut into a few pieces
• 1/4-cup crumbled feta cheese
• 1/4-cup skim milk, optional

Directions

• Prepare pasta shells according to the directions on the package.
• Meanwhile, heat butter and olive oil in a large nonstick saute/frying pan.
• Add chicken, onions, and garlic; season with salt and pepper and cook over medium-high heat for 5 to 6 minutes, stirring frequently, until chicken is browned and cooked through.
• Add chicken broth and bring to a boil.
• Stir in asparagus and continue to cook for 6 minutes, or until liquid has reduced and asparagus is tender.
• Drain pasta thoroughly and add to frying pan.
• Stir in Neufchatel Cheese and continue to stir until melted and everything is well combined.
• If the sauce seems a bit dry, add skim milk and continue to cook until heated through, about 1 minute.
• Remove from heat.
• Taste for seasonings and adjust accordingly.
• Transfer to serving plates and sprinkle with feta.
• Serve.

Nutrition