Chicken and asparagus pasta
300g pasta shapes
1 tbsp olive oil
300g boneless chicken breasts, cut into thin strips
230g bunch asparagus, trimmed and cut into 3
150g low-fat cream cheese
25g fresh chives, snipped
25g fresh parsley, chopped
1 Cook the pasta in boiling water for 10 minutes until tender, drain and return to the pan.
2 Meanwhile, heat the oil in a large frying pan and fry the chicken and asparagus for 5 minutes, add the cream cheese and herbs with 75ml water and cook for 1 minute. Stir into the pasta, season to taste and serve.