Pasta with Asparagus and Chicken in a Cream Sauce

I'm sure you have all seen the commercials for the new Philadelphia Cooking Cremes. I must admit I have been intrigued and when I saw the nutritional information for it I said I have to try this. Back in the day I used to be in love with fettuccine alfredo, now a days it is way to rich for me, but I still miss the cream sauce and this recipe takes me back to that decadence without all the fat.

 

Pasta with Asparagus and Chicken in a Cream Sauce: Serves 4

8oz Uncooked Pasta
1/4C Philadelphia Italian Cheese & Herb Cooking Creme
1/4C Daisy Light Sour Cream
1 Bunch of Asparagus
1 Chicken Breast
1 Clove Garlic - Minced
3tsp Olive Oil
Salt & Pepper

Bring a large pot of salted water to a boil and cook pasta to Al Dente. Drain and set to the side.

While pasta is cooking you can get started on the asparagus and chicken. Snap the ends off of the asparagus - approximately the bottom 1-2", this part is very woody and not something you want to eat. Toss asparagus in 1.5tsp of olive oil, salt and pepper, and toss in a saute pan and cook until vibrant green. Remove from the heat and slice into 1-2" pieces. Note: If you aren't an asparagus fan you could substitute a small head of broccoli that has been either steamed or roasted.

To cook the chicken slice into small bite size pieces. In a large saute pan (can be the same one you cooked the asparagus in) heat the remaining oil and garlic together over medium heat, after 30 seconds of cooking the garlic add the chicken with some salt and pepper. Cook until the chicken is cooked through and place to the side.

Once the pasta, asparagus and chicken are all cooked toss together in the pot you cooked the pasta in with the cream and sour cream. It should melt to coat the noodles and additions. Serve immediately and enjoy!

Personally I really enjoyed this dish and thought it gave me what I needed to have that alfredo memory without making me feel sick from the richness of the dish.  I found the addition of the sour cream to be critical in this recipe.  The Philly Cream Sauce is highly seasoned and to me would of been overpowering if I had used 1/2C of the sauce with no sour cream.  The sour cream is actually a little thicker than the cream sauce and helped to dilute the strength of it which worked perfectly for me.  The other good news is that the sour cream is cheaper than the cream sauce so if you are on a budget this is a great way to stretch an expensive item!

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WW: 9 Points Plus / serving