INGREDIENTS: Asparagus cut into 1 inch pieces 1 lb boneless skinless chicken breast sliced into cutlets salt & pepper 2 Tbs butter 1 onion diced 4 garlic cloves minced 1 red bell pepper, sliced 2 1/2 cups chicken stock divided 7 oz cream cheese try to find an herb/garlic flavored one! 2 cups fresh baby spinach leaves or 1 bunch 2 cups freshly cooked pasta INSTRUCTIONS In a large skillet, melt the butter. Season the chicken and cook at medium high heat until browned and done. (About 3-4 minutes per side – needs to be 165F in the middle). Remove to a plate and keep warm. In the same skillet, cook the onions until softened (I deglaze the pan with a little stock as well), then add the garlic and roasted red peppers. Season with salt and pepper. Cook for 2 minutes then add the cream cheese and the remaining stock. Whisk the sauce until blended, then simmer for around 7 minutes – allowing the sauce to reduce. Add the spinach & asparagus and toss into the sauce until wilted. Add the chicken and any juices back into the pan and allow to warm through. Plate the pasta, add chicken and spoon a good helping of the sauce over the top. Devour.
