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Ingredients
Method
- 300g penne
- 1 tbsp olive oil
- 300g chicken breast, cut into strips
- 250g asparagus, cut into thirds
- 150g cream cheese
- 25g each chopped parsley and chives
- Cook the penne in boiling salted water until al dente, then drain and reserve a cup of cooking water. Return the pasta to the pan.
- Meanwhile, fry the chicken strips and asparagus thirds in the oil for about 5 mins, then stir in the cream cheese, herbs and the cooking water. Cook for a few mins to thicken, stir the chicken and asparagus sauce through the pasta. Season well, sprinkle with cheese and serve immediately.
25 mins
4 serving
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