1poundboneless, skinless chicken breastcut into bite-sized pieces
4ouncessun dried tomatoesjulienned
2tablespoonsfresh rosemarychopped
8ouncesasparaguscut into bite-sized pieces
3garlic clovescrushed
1tablespoonsolive oil
1cupheavy creamor dairy alternative
1/4cupall-purpose flour
1/2 cuplow sodium chicken broth
1tablespoonunsalted butter
1tablespoongarlic powder
1/2tablespoonItalian seasoning blend
1teaspoonpaprika
1/2tablespoonsalt
1 1/2tablespoonsground pepper
1/2cupreserved pasta water
1ounceParmigiano-Reggianograted
Instructions
Heat 1 tbsp olive oil in a non-stick pan over medium high heat, until glistening. Meanwhile, season cut up chicken breast with 1 tbsp garlic powder, 1/2 tbsp Italian seasoning, 1/4 tbsp salt, and 1/2 tbsp pepper, add to the pan.
Cook the chicken breast until golden and crooked through, about 6-8 minutes, flipping halfway through. Remove the chicken and set aside.
Add 1 tbsp unsalted butter to your pan, along with mushrooms, 3 crushed garlic cloves, and 2 tbsp rosemary. Stirring occasionally, cook until the mushrooms have softened a bit, about 5-6 minutes. Add the asparagus, mix, and cook for 1 more minute.
Add 1/4 cup flour to the pan, and mix, coating evenly. Cook for 2 more minutes. Then, add 1 cup heavy cream and 1/2 cup chicken broth, 1 tsp paprika, and the remaining 1/4 tbsp salt and 1/2 tbsp pepper. Mix to combine, then bring to a slow boil. Turn down the heat and simmer for 5 minutes.
Add 4 oz julienned sun-dried tomatoes, chicken, and 1/2 cup reserved pasta water, mix to combine. Then add the cooked pasta and toss to coat evenly.
Take the pan off the heat, add 1 oz grated Parmigiano-Reggiano and mix. Serve immediately.