Creamy Chicken Pasta Dinner for One
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Cook pasta in unsalted boiling water according to package directions. If you work quickly the pasta will be cooked at about the same time as the chicken and vegetables below are ready.
Meanwhile, slice cherry tomatoes and set aside. Cut broccoli into florets. You can slice the stalks and also use any of the green leaves. Set aside.
Cut boneless chicken into bite size pieces.
Heat olive oil in a non-stick skillet over medium-high heat. Add minced garlic and sauté for a minute or two until fragrant.
Add the halved cherry tomatoes, broccoli, diced raw chicken, minced basil, thyme leaves, freshly ground black pepper and chili pepper flakes. Stir while sautéeing to ensure even cooking of vegetables and that chicken is cooked through. Season with salt.
Stir in cream cheese and water. Continue cooking and stirring while using the back of a spoon to help dissolve the cream cheese with water to make a creamy sauce.
Drain pasta and place over dinner plate. Pour creamy chicken and vegetables over. Sprinkle with shredded Asiago cheese. Garnish with a few sprigs of fresh basil (optional garnish).
This is a generous portion and can serve two as an appetizer or light lunch.
|Per 490 g serving||Amount|
|Saturated Fat||10 g|
|Per 490 g serving||% Daily Value|