Penne with Chicken and Asparagus

Charmaine Lu -

  • 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