Spring is always around the corner with this Burst Tomato and Asparagus Penne. This dish is simple in flavors and great for a refreshing weeknight (or any night) meal. Feel like you need something light but filling? This will do the trick.
Heat a pan over medium and spray with non stick cooking spray. Season sliced chicken breast with salt and pepper and cook in the pan until cooked through. Remove from pan.
Add tomatoes to hot pan and 1/2 the chicken broth. Let simmer for 5-10 minutes until the tomatoes begin to soften and burst open and you can smash them with the back of a spoon. Smash tomatoes and add remaining half a cup of chicken broth, asparagus, frozen peas and lemon juice to the the pan. Turn down the heat to low and simmer until asparagus is fork tender but not overly soft.Do not overcook your asparagus so that it becomes mushy.
Bring a pot of water to a boil for your pasta.
When the asparagus is fork tender add laughing cow cheese wedge to the pan and smash to melt it down into the sauce. Mix together well. Season with salt and pepper. Add chicken back to the pan while you cook your pasta.
Once the pasta is cooked, remove the chicken from the pan and chop. Add pasta and grated parmesan to the tomato sauce and mix together well. Option 1: add chicken to your serving of pasta. Option 2: add chicken back to the pasta. MFP log is for pasta only.