Chicken and Asparagus Pasta

Chicken and Asparagus Pasta

  • 1 LB Chicken breast
  • 1 tsp Steak seasoning
  • 1 tsp Garlic powder
  • 1 tsp Onion Powder
  • 1 tsp Paprika
  • ½ tsp Salt
  • ½ tsp Pepper
  • tbsp Canola oil
  • Asparagus, cut into bite size pieces
  • Garlic powder
  • 1 lb Penne pasta, cooked
  • 2 tbsp Olive oil
  • 2 tbsp Flour
  • 4 Cloves Garlic, minced
  • ¼  Cup Vegetable broth
  • ¼  Cup Skim milk

Season the chicken breast with steak seasoning, garlic powder, onion powder, paprika, salt and pepper. 

Heat a large deep skillet over medium high heat, Add the canola oi. Cook the chicken for 6 minutes on each side or until cooked through and transfer to a cutting board. When cooled, cut into bite sized pieces.

Add in the asparagus pieces, season with a little salt and pepper. Let cook until bright green and tender, stirring occasionally, about 10 minutes or so. Remove the asparagus from the pan and set aside.

Add the olive oil to the skillet and stir in the flour to make a roux. Stir in the garlic, vegetable broth, skim milk and salt and pepper. Cook until fragrant, just about 30 seconds.

Toss the chicken and asparagus pieces back into the skillet. Add In the cooked pasta and stir to coat with the sauce.