CREAMY LEMON CHICKEN PASTA

Name: CREAMY LEMON CHICKEN PASTA
Ingredients: 1 lb. spaghetti (uncooked); 1 lb. fresh asparagus spears (trimmed); 3 cups cooked (diced chicken); 8 oz. block of cream cheese (or Neufchatel cheese, like I used); 3 cloves garlic; 2 TBSP fresh lemon juice (plus 1 tsp lemon zest); 1 chicken bouillon cube; 1/4 cup grated Parmesan cheese; 1 1/2 cups of the water noodles were boiled in

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Ingredients

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1 lb. spaghetti (uncooked)1 lb. fresh asparagus spears (trimmed)3 cups cooked (diced chicken)8 oz. block of cream cheese (or Neufchatel cheese, like I used)3 cloves garlic2 TBSP fresh lemon juice (plus 1 tsp lemon zest)1 chicken bouillon cube1/4 cup grated Parmesan cheese1 1/2 cups of the water noodles were boiled in

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Instructions

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Step 1

Cook spaghetti in large saucepan as directed on package, using only half the salt. Meanwhile, chop asparagus into 1/2"- 3/4" segments. My pasta required 9 minutes to cook. After 4 minutes, add the chopped asparagus to the boiling pasta, allowing it to cook it for 5 minutes.

Step 2

Drain spaghetti and asparagus, reserving 1 1/2 cups of the cooking water. Whisk reserved water, cream cheese, garlic, lemon juice and bouillon in the sauce pan until smooth. Add in chicken and heat just until warm.

Step 3

Return spaghetti to saucepan with sauce and mix lightly. Cook on medium heat 3 min. or until heated through, stirring frequently. Add in lemon zest. Serve sprinkled with Parmesan cheese.