Asparagus, Sundried Tomato, and Chicken Spaghetti
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lindsay Funston
Asparagus lovers, prepare to freak out over this sundried tomato creamy pasta.
Ingredients
12 oz. spaghetti
1 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breasts
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
Instructions
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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