Creamy Lemon Grilled Chicken, Asparagus and Artichoke Pasta

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1/2 pound boneless and skinless chicken breast

salt and pepper to taste

1 pound asparagus, washed and trimmed

salt and pepper to taste

1 tablespoon oil

8 ounce fettuccine (gluten-free for gluten-free)

1 tablespoon butter

2 cloves garlic, chopped

4 ounces cream cheese (reduced fat), room temperature, cubed

1/2 cup parmigiano reggiano (parmesan), grated

1 cup milk (or broth or pasta water)

1 (14 ounce) can artichoke hearts, coarsely chopped

1 lemon, juice and zest

2 tablespoons parsley, chopped

salt and pepper to taste

Directions

Season the chicken with salt and pepper and grill over medium-high heat until cooked, about 3-5 minutes per side before setting aside.

Toss the asparagus spears in the oil, salt and pepper and grill over medium-high heat until crisp-tender and slightly charred before setting aside to cool and slicing into bite sized pieces.

Meanwhile, cook the pasta as directed on the package.

Meanwhile melt the butter in a pan over medium heat, add the garlic and cook until fragrant, about a minute.

Add the cream cheese and let it melt before mixing in the parmesan, milk and artichokes and cooking until all of the cheese has melted.

Mix in the pasta, lemon juice and zest, parsley, season with salt and pepper to taste and enjoy!

Nutrition

• Calories: Calories 462
• Total Fat: Fat 14.9g
• Saturated Fat: Saturated 7.2g
• Trans Fat: Trans 0
• Cholesterol: Cholesterol 105mg
• Sodium: Sodium 373mg
• Total Carbohydrate: Carbs 55.4g
• Dietary Fiber: Fiber 11.3g
• Total Sugars: Sugars 7.3g
• Protein: Protein 33.2g