Asparagus cut into 1 inch pieces
1 lb boneless skinless chicken breast sliced into cutlets
salt & pepper
2 Tbs butter
1 onion diced
4 garlic cloves minced
1 red bell pepper, sliced
2 1/2 cups chicken stock divided
7 oz cream cheese try to find an herb/garlic flavored one!
2 cups fresh baby spinach leaves or 1 bunch
2 cups freshly cooked pasta
In a large skillet, melt the butter.
Season the chicken and cook at medium high heat until browned and done. (About 3-4 minutes per side – needs to be 165F in the middle). Remove to a plate and keep warm.
In the same skillet, cook the onions until softened (I deglaze the pan with a little stock as well), then add the garlic and roasted red peppers.
- Season with salt and pepper.
Cook for 2 minutes then add the cream cheese and the remaining stock.
Whisk the sauce until blended, then simmer for around 7 minutes – allowing the sauce to reduce.
Add the spinach & asparagus and toss into the sauce until wilted.
Add the chicken and any juices back into the pan and allow to warm through.
Plate the pasta, add chicken and spoon a good helping of the sauce over the top.