Creamy One-Pan Chicken Asparagus Pasta

• Meat

  • 1 1/2 lb Chicken breasts, boneless skinless

• Produce

  • 1 bunch Asparagus
  • 4 Garlic cloves
  • 1 Onion
  • 1/2 tsp Oregano

• Canned Goods

  • 3 1/2 cups Chicken broth
  • 3/4 cup Evaporated milk, fat-free

• Pasta & Grains

  • 1 box Penne pasta

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/2 cup Parmesan cheese, grated

• Liquids

  • 3 cups Water

Found on yummyhealthyeasy.com

Description

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 Dreamfields)
• 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

Directions

• 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 its 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 2½ 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!

Nutrition