Chicken Asparagus and Penne Pasta with Ricotta Cream Sauce

43 g

Protein

499

Calories

49 g

Carbs

17 g

Total Fat

25 min

Prep Time

35 min

Cook Time

Serving

Ingredients

8 ounces penne pasta, cooked according to package directions
2-3 tablespoons canola oil
4 boneless, skinless chicken breasts, pounded thin (ask the butcher or do it yourself)
½ pound 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
⅓ cup Gorgonzola crumbles or 1 ½ cups shredded mozzarella
Kosher salt and freshly ground black pepper

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

Prepare pasta according to package instructions; drain and set aside.
Prepare chicken breasts: Lightly spray each chicken breast with cooking spray. Place chicken between 2 sheets of waxed paper and lightly pound to a uniform thickness of about ⅜ 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 to 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 to 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 Gorgonzola or 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.