Right before going away on vacation I was completely slammed at work and didn’t have much time to go grocery shopping. I opened my refrigerator with absolutely no idea what I was going to have for dinner. I had chicken and asparagus and when I looked at my condiments I saw the dijon and remembered how much I liked adding it to roasted asparagus and decided to make a pasta dish out of it so I would have left overs for a few days. This recipe is very creamy and decadent and good for any dijon fans.
Dijon, Asparagus & Chicken Pasta: Serves 4
1/2lbs Chicken Breast (boneless/skinless) – Cubed
1lbs Asparagus – Chopped 2″ segments.
2tsp Olive Oil
1/2C Milk (I use Fat Free)
1/4C Cream Cheese (I use 1/3 less fat)
3TB Dijon Mustard
1/2C Chicken Stock
1tsp Corn Starch
Mix together the cream cheese, 2TB dijon, chicken stock and corn starch and set to the side in the fridge while making everything else. Bring a large pot of salted water to a boil and cook pasta until al dente, drain and set to the side. Mix the chopped chicken with some salt and pepper and the remaining tablespoon of dijon. In a large saute pan add 1tsp of the olive oil over medium head then add the chicken to the pan and cook for 6-8 minutes until cooked through. Remove to a small bowl and cover. Keep the pan over the heat, add the remaining olive oil and asparagus with some salt and pepper and saute until crisp tender and vibrant green.
Now that everything is cooked we can get ready to mix it all together. Pour the sauce into the pasta pot with the chicken and asparagus (and any juices from their respective bowls!) and turn the heat on medium to medium low and stir stir stir letting the sauce thicken and coat everything. After 3-5 minutes the sauce should be thick and liberally coating all the pasta/chicken/asparagus. Serve & Enjoy!
WW: 9 Points Plus / serving