Creamy black pepper chicken with asparagus
Fast, simple, and incredibly rich in taste, this pasta dish may look plain but conceals many delicious flavors in its neutral-colored sauce. The best part? It's ready in just 25 minutes!
Ingredients
- 2 chicken fillets
- 7 ounces white asparagus
- 1 package (150 g/5.5 oz) black peppercorn cream cheese I used Boursin
- 2 garlic cloves minced
- 2 tbsp olive oil
- 1 cup chicken broth
- ¼ cup whole milk
- 1 tsp lemon juice
- 1 tsp chopped sage leaves optional
- ½ tsp smoked paprika
- ½ tsp salt
- freshly ground ground black pepper more for serving
- chopped chives for serving
- 9 ounces short cut pasta or bread for serving
Instructions
- If serving with pasta. Bring a pot of salted water to a boil and cook the pasta until al dente.
- Season the chicken fillets with salt, pepper and smoked paprika on both sides. Heat the olive oil n a large skillet over medium-high heat. Add the fillets and cook for 8 minutes, then flip and cook 5 minutes more or until both sides are lightly browned.
- In the meantime peel the asparagus and cut into 4 cm/1.5 inch pieces.
- Add the asparagus and garlic to the chicken, cook for 5 minutes. Pour the broth and bring to a boil, reduce the heat and simmer for 5 minutes. Remove the chicken and set aside.
- Stir in milk, cream cheese, lemon juice and chopped sage leaves. Bring to a simmer and allow to cook for 5 minutes. Season with salt to taste. Slice the chicken into strips and add back to the sauce.
- Toss with cooked pasta, serve with some extra black pepper and chopped chives. Enjoy!
Nutrition
Serving: 0gCalories: 304kcalCarbohydrates: 7gProtein: 28gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 78mgSodium: 1163mgPotassium: 712mgFiber: 2gSugar: 4gVitamin A: 1082IUVitamin C: 9mgCalcium: 79mgIron: 3mg
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