Ingredients

1/2 pound boneless and skinless chicken breast

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 or jarred artichoke hearts, coarsely chopped

1 lemon, zested and juiced

2 tablespoons parsley, chopped

salt and pepper to taste

Directions

Step 1: Season the chicken with salt and pepper and grill over medium-high heat until cooked, about 3-5 minutes per side before setting aside.

Step 2: 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.

Step 3: Meanwhile, cook the pasta as directed on the package.

Step 4: Meanwhile melt the butter in a pan over medium heat, add the garlic and cook until fragrant, about a minute.

Step 5: 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.

Step 6: Mix in the pasta, lemon juice and zest, parsley, season with salt and pepper to taste and enjoy!

Step 7: Note: For One-Pan: Make this a one-pan meal by pan searing the chicken and asparagus and adding 1 1/4 cups water or chicken broth or milk with 8 ounces of pasta or 1 cup rice along with the other ingredients in step 5, covering and simmering until the pasta or rice is cooked, about 12 minutes for pasta or 20 minutes for the rice.

Step 8: Note: Add red pepper flakes to taste with the garlic for some heat!