Penne Primavera with Chicken

Toasted almonds add a delightful crunch to this fast-lane feast of golden sautéed chicken and asparagus

8 oz. penne pasta 1 lb. asparagus, cut into 11⁄ 2" pieces 1 Tbs. olive oil 1 lb. boneless, skinless chicken breast halves, cut into 1" pieces 1⁄ tsp. salt 2 1⁄ tsp. cracked pepper 2 1 cup heavy cream 1⁄ cup grated Parmesan cheese 2 2 cloves garlic, minced 1⁄ cup sliced almonds, toasted 3 1⁄ tsp. fresh thyme leaves 2 2 radishes, thinly sliced (optional)

Cook pasta according to package directions, adding asparagus during last 2 min. of cooking time. Reserve 1 cup cooking water. Drain pasta and asparagus and return to pot.

Meanwhile, in large nonstick skillet, heat oil over medium heat. Sprinkle chicken breast halves with 1⁄ tsp. salt and 1⁄ tsp.

4 4 pepper. Cook, stirring, until browned and no longer pink in centers, 5–7 min. Remove; wipe skillet clean.

To skillet, add heavy cream, 1⁄ cup of 3 reserved cooking water, cheese, garlic and remaining 1⁄ tsp. salt and 1⁄ tsp. pep

4 4 per. Over medium-high heat, bring to a boil; reduce heat to medium-low. Cook sauce, stirring occasionally, until slightly thickened, 2–3 min.

Add sauce, sliced almonds and thyme to pasta mixture in pot; toss until coated, adding more cooking water if necessary to thin sauce. If desired, serve topped with sliced radishes.

Servings: 4. Active time: 10 min. Total time: 20 min. Calories: 677 Protein: 41g Fat: 36g (17g sat.) Chol.: 159mg Carbs.: 50g Sodium: 549mg Fiber: 4g Sugar: 5g