This dish is what my husband would (jokingly?) call DANK. I was blown away by how delicious it was considering how simple it was to make. I tend to use alternative forms of pasta, (like quinoa, brown rice, etc.) but by all means use whatever kind you’d like. This dish is really great as is, but you could certainly add more/different vegetables, etc. or even just make the sauce itself for something else. I promise you will love this one!
One-Pot Creamy Lemon Pasta with Chicken
Yield about 4 servings
A delicious, healthy one-pot pasta dinner. Easy clean up!
- 1 pound chicken breasts, cut into 1-inch squares
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons butter (I use salted)
- 1 large garlic clove, minced
- 3 cups low-sodium chicken broth (and extra, if needed for the sauce)
- 1 3/4 cups water
- 12 oz brown rice pasta (one pack)
- 1 pound asparagus, trimmed and cut into one inch pieces
- 4 oz. low fat cream cheese
- 1/2 cup parmesan cheese, grated
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- salt and pepper to taste
- In a large sauté pan, heat olive oil over medium-high heat.
- Once heated, add chicken and cook until golden brown on all sides. Season with salt and pepper to taste.
- Place into aluminum foil to keep it warm once it is cooked fully. Set aside.
- Add the butter and minced garlic to the skillet. Cook briefly, until fragrant, then add the water and chicken stock. Scrape up any browned bits from the pan.
- Bring stock mixture to a boil and add the pasta. Cover and let the pasta boil until it is fairly tender (8-9 minutes). Check in periodically to make sure that the liquid doesn't boil off completely. If it does, add more chicken stock.
- Place the asparagus on top of the pasta and cover. Boil for 4-5 more minutes, until the asparagus is tender and pasta is fully cooked. Again, keep an eye on the liquid, and add more if needed. There should be some left to create the sauce.
- Add the cheeses, lemon zest, and lemon juice and stir until combined. Then add the chicken back in.
- Serve warm. (And with some extra parmesan, of course!)
Recipe from Cooking Classy