ats
tgh
Yesterday was the first official day of spring! I honestly can’t believe it. Time goes by quicker and quicker the older I get. My oldest son is almost as tall as my husband and it seems like just yesterday that he was a little guy that I was strapping in his car seat.
Around here, it’s starting to feel more like spring. It’s greener, warmer and the days are a bit longer (thanks to daylight savings, lol!). It’s also full blown baseball season, which means of course it’s spring! We’ve been so busy with baseball and other extracurricular activities lately that I’ve been going a little crazy.
Creamy One-Pan Chicken Asparagus Pasta
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
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 Dreamfield's)
- 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
Instructions
- 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 2½ cups of the broth. Bring to a boil over high heat and cook until the liquid is thick, stirring occasionally.
Full Recipes>>Creamy One-Pot Chicken Asparagus Pasta