3(about 12 ounces) boneless skinless chicken breasts, cut into cubes
1small yellow onion, diced
2garlic cloves, minced
salt and fresh ground pepper, to taste
1-1/2cupschicken broth
1poundfresh asparagus stalks, cut into 2-inch pieces (break off and discard the woody ends of the asparagus)
4ouncesNeufchatel cheese, cut into a few pieces
1/4cupcrumbled feta cheese
1/4cupskim milk, optional
Instructions
Prepare pasta shells according to the directions on the package.
Meanwhile, heat butter and olive oil in a large nonstick saute/frying pan.
Add chicken, onions, and garlic; season with salt and pepper and cook over medium-high heat for 5 to 6 minutes, stirring frequently, until chicken is browned and cooked through.
Add chicken broth and bring to a boil.
Stir in asparagus and continue to cook for 6 minutes, or until liquid has reduced and asparagus is tender.
Drain pasta thoroughly and add to frying pan.
Stir in Neufchatel Cheese and continue to stir until melted and everything is well combined.
If the sauce seems a bit dry, add skim milk and continue to cook until heated through, about 1 minute.
Remove from heat.
Taste for seasonings and adjust accordingly.
Transfer to serving plates and sprinkle with feta.
Serve.
Notes
To Store. Keep your leftovers in an airtight container in the fridge. Make sure to eat them within 3-4 days.
To Reheat. The easiest way to reheat this meal is to microwave it. If you have some time on your hands, you can warm it up on the stovetop over medium-low heat, adding a little milk to it so that the sauce becomes creamy again.
To Freeze: Once it has cooled, put your pasta in an airtight container and freeze it for up to 2 months. Before reheating, thaw it in the fridge overnight.