Created by TeresaS on June 28, 2021
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.
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.
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).
Step 4: Season with salt and pepper, to taste. Garnish with remaining basil.
Step 5: Serve, topped with additional Parmesan. Refrigerate any leftovers.