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Chicken Asparagus and Penne Pasta With Ricotta Cream Sauce
25 min Prep Time
35 min Cook Time
1 hr Total Time
4 Servings
499 Calories
49 g Carbohydrates
17 g Total Fat
43 g
Ingredients
- 8 ounces penne pasta, cooked according to package directions
- 2-3 Tbsp. canola oil
- 4 boneless, skinless chicken breasts, pounded thin
- ½ lb. fresh asparagus, cut into 1-inch pieces, or 1 cup peas
- 1 clove garlic, minced
- ¼ cup dry white wine
- 1 cup low-fat ricotta cheese
- ½ cup chicken stock
- 1 ½ cups shredded mozzarella
- Kosher salt and freshly-ground black pepper
Instructions
- Prepare pasta according to package instructions; drain and set aside.
- Prepare chicken breasts: Lightly spray each chicken breast with cooking spray. Place chicken between two sheets of waxed paper and lightly pound to a uniform thickness of about ⅜ inch to ½ inch. Season with salt and pepper.
- Over medium heat, warm canola oil in a large, high-sided sauté pan.
- Brown chicken in the oil, 4-5 minutes on each side or until cooked through. Remove chicken, slice on the diagonal into ⅜-inch pieces and set aside.
- In the same pan, add 1 inch of water and boil asparagus for 5-6 minutes, until crisp-tender. Remove asparagus and set aside; drain the water.
- In the same pan, combine garlic and white wine; bring to a boil over low heat.
- Add chicken stock and ricotta; whisk until smooth.
- Add mozzarella cheese; blend with a whisk until smooth.
- If sauce is grainy, blend with a handheld stick blender in the pan or carefully pour the mixture into a blender and whirl until smooth.
- Add penne pasta, chicken and asparagus (or peas) to pan. Stir to coat and serve.
NUTRITION FACTS
PER SERVING
Calories: 499
Protein: 43 g
Carbohydrate: 49 g
Fiber: 4 g
Total Fat: 17 g
Saturated Fat: 4 g
Cholesterol: 74 mg
Calcium: 33% DV
Sodium: 321 mg
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