Chicken Asparagus and Penne Pasta with Ricotta Cream Sauce
- 8 ounces penne pasta, cooked according to package directions
- 2 to 3 tablespoons canola oil
- 4 boneless, skinless chicken breasts, pounded thin (ask the butcher or do it yourself, see reverse side)
- 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
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 the pasta; drain and set aside.
To prepare and pound 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 the chicken in the oil, 4 to 5 minutes on each side or until cooked through. Remove chicken and set aside. Slice the chicken on the diagonal into ⅜-inch pieces.
In the same pan, add 1-inch of water and boil the asparagus for 5 to 6 minutes, until crisp-tender. Remove asparagus and set aside; drain the water.
In the same pan, prepare the sauce: Combine the garlic and white wine and bring to a boil over low heat. Add the chicken stock and the ricotta and whisk until smooth. Add the Gorgonzola or mozzarella and 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 the penne, the chicken and the asparagus (or peas) to pan. Stir to coat; serve.
Nutrition information calculated using low fat ricotta cheese