1 lb boneless skinless chicken breasts, cut into pieces
1/2 lb thin fresh asparagus spears, trimmed, cut in 1 inch lengths
1/2 cup chopped onions
1 tub Philadelphia Italian Cheese & Herb Cooking Creme
2 cups hot cooked whole wheat penne pasta
1 cup cherry tomatoes, halved
2 Tbsp Shredded Parmesan cheese
Instructions
Cook and stir chicken, asparagus and onions in large skillet on medium heat 7 to 8 min or until chicken is done and asparagus is crisp-tender. Add cooking creme and pasta. Cook and stir 3 min. Stir in tomatoes. Top with parmesan.
Originally Submitted
4/23/2012
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