Ingredients

8 ounces penne pasta, cooked according to package directions

2 to 3 tablespoons canola oil

4 boneless, skinless chicken breasts, pounded thin (ask the butcher or do it yourself)

1/2 pound fresh asparagus, cut into 1-inch pieces, or 1 cup peas

1 clove garlic, minced

1/4 cup dry white wine

1 cup low-fat ricotta cheese

1/2 cup chicken stock

1/3 cup Gorgonzola crumbles or 1 1/2 cups shredded mozzarella

Kosher salt and freshly ground black pepper

Instructions

Prepare the pasta; drain and set aside.

To prepare and pound chicken breasts: Lightly spray each chicken breast with cooking spray. Place chicken between 2 sheets of waxed paper and lightly pound to a uniform thickness of about 3/8 to 1/2 inch. Season with salt and pepper.

Over medium heat, warm canola oil in a large, high-sided sauté pan. Brown the chicken in the oil, 4 to 5 minutes on each side or until cooked through. Remove chicken and set aside. Slice the chicken on the diagonal into 3/8-inch pieces.

In the same pan, add 1-inch of water and boil the asparagus for 5 to 6 minutes, until crisp-tender. Remove asparagus and set aside; drain the water.

In the same pan, prepare the sauce: Combine the garlic and white wine and bring to a boil over low heat. Add the chicken stock and the ricotta and whisk until smooth. Add the Gorgonzola or mozzarella and blend with a whisk until smooth. If sauce is grainy, blend with a handheld stick blender in the pan or carefully pour the mixture into a blender and whirl until smooth.

Add the penne, the chicken and the asparagus (or peas) to pan. Stir to coat; serve.

Nutrition information calculated using low fat ricotta cheese

Prep Time: 25 min

Cook Time: 35 min

Servings: 4

Nutrition facts per serving: Calories 453; Protein 53 g; Carbohydrate 19 g; Total Fat 19 g; Saturated fat 5 g; Cholesterol 160 mg; Calcium 35% DV; Sodium 344 mg

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