Name: Lightened-Up Chicken Alfredo Primavera Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 8 oz penne pasta; 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces; 1 tbsp olive oil; 1 tsp garlic powder; 1 bunch asparagus, trimmed and cut into 1-inch pieces; 1 red bell pepper, thinly sliced; 1 cup broccoli florets; 4 oz low-fat cream cheese (Neufchâtel), softened; 1 cup low-sodium chicken broth; 1/2 cup grated Parmesan cheese; 1/2 cup frozen peas, thawed; Salt and black pepper to taste

Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain, reserving 1/2 cup of the pasta water, and set aside.

Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with garlic powder, salt, and pepper, then sear them in the skillet until golden brown and cooked through, about 5 to 6 minutes.

Remove the chicken from the skillet and set aside on a plate. In the same skillet, add the asparagus, red bell pepper, and broccoli florets, sautéing for about 4 minutes until the vegetables are vibrant and crisp-tender.

Lower the skillet heat to medium and stir in the chicken broth and softened Neufchâtel cheese, whisking continuously until the cheese melts into a smooth sauce.

Stir in the Parmesan cheese until fully melted, then return the cooked chicken, pasta, and frozen peas to the skillet, tossing everything to coat in the creamy sauce.

Let the mixture simmer for 2 minutes until hot, adding a splash of the reserved pasta water if the sauce is too thick, then serve immediately garnished with extra cracked black pepper.