This was one of the tastiest pasta dishes I have ever made! It’s going on the list of favorites! The sauce was just amazing, I wanted to lick the plate. It’s so simple, so easy, so delicious and just one pan. I served this with pasta, about 8 ounces of dried pasta, once prepared is about the right amount to make 4 people very happy.
I have been using coconut oil fairly often to sauté vegetables and fry eggs, etc. I also use it for baking in place of butter. Here’s the big surprise though, some brands have not even a hint of coconut in the oil and others add a definite coconut smell and add coconut flavor. I currently have a very large jar of coconut oil that adds quite a lot of coconut flavor to the dish. I think I prefer to have less coconut flavor so once this jar is done, back to the scent free/flavor free version. The large jar is a Costco purchase and the smaller jar is available at Patel Brothers.
1 pound chicken breast, cut into 1 or 2 inch pieces (kitchen shears make quick work of this task)
2 tablespoons coconut oil, butter or olive oil
½ pound asparagus, cut into one inch pieces
1 bell pepper, cut into bite size pieces
6 oz. bag fresh spinach or 6 ounces frozen, thawed and drained
1 clove of garlic, finely chopped
4 ounces reduced fat cream cheese, cut into 4 or 6 pieces
¼ cup freshly grated parmesan cheese
1 cup chicken broth
Add the oil or butter (I used half butter and half coconut oil) to a large sauté pan over medium high heat. Add chicken to pan and sauté about 5 minutes or until all sides of the chicken are lightly browned. Next, add asparagus and bell pepper to the pan and cook for 3 or 4 minutes until the pepper is just beginning to soften. Add spinach to the pan. Reduce the heat to medium low. Add broth and cream cheese to pan. Stir until cream cheese is melted. Add parmesan cheese to pan and simmer for 2 or 3 minutes. Serve over pasta. Serve with additional parmesan cheese if you like!