Asparagus, Sundried Tomato, and Chicken Spaghetti
By Sharon T
Ingredients
- 12 oz. spaghetti
- 1 tbsp. extra-virgin olive oil--reduce to 1/2 T
- 1 lb. boneless skinless chicken breasts-- red to 12 oz
- kosher salt
- Freshly ground black pepper
- 2 cloves garlic, minced
- 1 bunch asparagus, stalks trimmed
- 1/2 c. roughly chopped sundried tomatoes
- 1/4 c. low-sodium chicken broth
- 1/2 c. heavy cream--FF half & half
Details
Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from delish.com
Preparation
Step 1
In a large pot of salted boiling water, cook pasta until al dente. Drain and return to pot.
Meanwhile, in a large skillet, heat oil. Add chicken and season with salt and pepper. Cook until no longer pink, 4 minutes per side. Transfer chicken to a plate and let rest 5 minutes, then slice.
Add garlic to skillet and cook until fragrant, 1 minute. Add asparagus and sundried tomatoes and cook until asparagus is tender, 8 minutes.
Pour in chicken broth and heavy cream and bring to a simmer. Add spaghetti and toss until fully coated. Adjust seasoning and serve.
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