A one-pot chicken dish with fresh veggies and a light, creamy sauce. A simpler, healthier version of a classic dish.
→ Proteins & Dairy
01
1/3 cup shredded Parmesan or Pecorino Romano cheese
02
1 cup skim milk
03
1 pound chicken breasts, no skin or bones, diced into 1/2-inch chunks
04
1/3 cup low-fat cream cheese
→ Vegetables
05
A 14-ounce can of artichoke hearts, cut into quarters after draining
06
2 medium leeks, slice the white and pale green parts into thin rounds
07
1 cup frozen green peas
08
6 ounces of asparagus stalks, trim the ends and chop into 1-inch sections
→ Pasta & Liquids
09
1 1/2 cups chicken stock (reduced sodium)
10
8 ounces farfalle pasta
→ Seasonings
11
A couple of teaspoons of cajun spices
12
Freshly chopped basil leaves, about 1/4 cup
13
Kosher salt and ground black pepper, to your liking
14
Olive oil spray for cooking
Step 01
Pop the milk, cream cheese, and grated cheese into a small blender and run it until smooth.
Step 02
Sprinkle cajun spices on the chicken chunks. Cook them in a hot pot greased with olive oil spray for 5-6 minutes until they color up. Take them out when done.
Step 03
In the same pot, pour in the chicken stock, the creamy mixture, pasta, and leeks. Let it bubble, then lower to a simmer and cover for 15 minutes.
Step 04
Toss in the asparagus pieces and artichokes. Cover again and cook for about 3 minutes until the asparagus is still a bit firm.
Step 05
Add the cooked chicken, peas, and basil to the pot. Warm everything up and dish it out with some extra cheese on the side.
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