Ingredients
- 2 Cups Whole Wheat Penne Pasta
- 1/2 Pound Chicken Breast Cut into bite size pieces
- 3 Cups Asparagus Cut into 2 inch pieces
- 1 Cup Onion Sliced lengthwise into narrow strips
- 4 cloves Garlic Minced
- 1 Tblsp. Olive Oil
- 1-1/2 Cups Lower Sodium chicken Broth More or less
- 2 Ounces Low Fat Cream Cheese
- 1/4 Cup Gorgonzola Cheese Divided
- 2 Ounces Prosciutto Cut in thin slivers and divided
- 1/3 Cup Walnuts Toasted
Servings:
Instructions
- Cook pasta according to the package directions, cooking one minute less than directed. While the pasta cooks, prepare the sauce.
- In a large fry pan, heat the olive oil. Add the chicken pieces and brown stirring often, 3-4 minutes. Remove from the pan and set aside.
- Add the onions to the pan and cook for 2 minutes. Add the garlic and asparagus and cook for 3 minutes more. Remove from the pan and set aside.
- Add about a 1/2 cup of the broth to the pan and stir to loosen any brown bits. Add about another 3/4 cup of the broth and bring to a simmer.
- Add the cream cheese and stir until it melts into the broth. Add half of the gorgonzola to the pan and stir until it melts in.
- Return the chicken, and vegetables to the pan and stir to coat with the sauce. Cook over low heat for several minutes. Add about half of the prosciutto to the pan.
- Drain the pasta and add to the pan. Toss to mix everything together and cook for a minute or two. If the sauce seems too tight, add a little more chicken broth until the desired consistency.
- Serve in shallow bowls topped with the remaining cheese and prosciutto and a sprinkling of the toasted walnuts and a few grinds of black pepper.
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