INGREDIENTS
12 oz. spaghetti
1 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1 bunch asparagus, stalks trimmed and cut into 2″ pieces
1/2 c. roughly chopped sundried tomatoes
1/4 c. low-sodium chicken broth
1/2 c. heavy cream
DIRECTIONS
- In a large pot of salted boiling water, cook spaghetti until al dente. Drain.
- Meanwhile, in a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and no longer pink, 8 minutes per side. Transfer chicken to a plate and let rest 10 minutes, then slice.
- Add garlic to skillet and cook until fragrant, 1 minute. Add asparagus and sundried tomatoes and cook until asparagus is tender, 8 minutes.
- Pour in broth and heavy cream and bring to a simmer. Add spaghetti and toss until fully coated.
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CL::JG
