• 300g penne pasta
  • 1 tablespoon olive oil
  • 300g boneless chicken breasts, cut into strips
  • 230g asparagus, trimmed and cut into 3
  • 150g low fat cream cheese
  • 25g fresh living chives, snipped
  • 25g fresh living parsley, chopped


  1. 1

    Cook the pasta in boiling water for 10 minutes until tender, drain, and then return to the pan.

  2. 2

    Meanwhile, heat the oil in a large frying pan and fry the chicken and asparagus for 5 minutes.

  3. 3

    Add the cream cheese and herbs with 75ml of water, and cook for a further minute.

  4. 4

    Stir the chicken sauce through the pasta, season to taste and serve.

  5. 5

    Cook's tip: If asparagus isn't in season, you could use leeks instead. Just swap the asparagus for 2 sliced leeks and cook in the same way.

  6. 6

    *All information included in this recipe has been provided by VHB Herbs.

Nutritional Details

Each serving provides
  • Energy 1851kj 442kcal 22%
  • Fat 9.7g 14%
  • Saturates 3.8g 19%
  • Sugars 4.4g 5%
  • Salt 0.4g 7%

% of the Reference Intakes

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