One-Pan Creamy Lemon Pasta with Chicken and Asparagus
INGREDIENTS
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1 lb. boneless skinless chicken breasts, diced into 1-inch cubes
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1 1/2 Tbsp olive oil
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Salt and freshly ground black pepper
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1 1/2 Tbsp butter
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1 Tbsp minced garlic
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1 (14.5 oz) can low-sodium chicken broth
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1 3/4 cups water
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10 oz. penne pasta
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1 lb. thin stalks asparagus, tough ends trimmed, remaining diced into 1 1/2-inch pieces
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4 oz. Neufchatel cheese (1/3 less fat cream cheese), diced into eight pieces
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1/2 cup finely shredded parmesan cheese
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2 tsp lemon zest
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2 Tbsp fresh lemon juice
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Chopped fresh parsley for garnish (optional)
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