Ingredients
- 2 tablespoon olive oil (divided)
- 1 pound chicken breast (raw chicken tenders, white breast meat, cut into bite-size pieces)
- 3 cloves garlic, minced
- 8 ounces dry angel hair pasta
- 4 cups chicken stock
- 1/2 pound asparagus, trimmed and cut into 2-inch pieces
- 1 package (12 ounce) frozen stir-fry vegetables
- 1 cup peas, frozen
- 2 ounces cream cheese
- 1/2 cup finely grated Parmesan cheese (plus more for serving)
- 1 teaspoon finely grated lemon zest
- 1 tablespoon lemon juice
- 1/4 cup chopped, fresh basil, divided
- Salt and pepper, to taste
How to Make
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Step 1: In 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Add chicken and cook, stirring occasionally, until cooked to a safe internal temperature of 165°F, about 5 minutes. Remove from pan; set aside.
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Step 2: Return skillet to heat. Add remaining 1 tablespoon oil plus garlic. Cook about 1 minute. Add pasta and stock. Bring to a boil; reduce to a hard simmer. Cook, stirring often, until pasta is partially softened, about 7 minutes.
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Step 3: Add asparagus and frozen vegetables. Cook, stirring often, until vegetables are cooked through, about 2 minutes. Add cream cheese, Parmesan cheese, lemon zest, lemon juice and half of the basil; stir until creamy (pasta will absorb liquid as it sits).
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Step 4: Season with salt and pepper, to taste. Garnish with remaining basil.
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Step 5: Serve, topped with additional Parmesan. Refrigerate any leftovers.
We hope you enjoy this recipe!
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