Chicken Asparagus Pasta with Cream Sauce

Ingredients

  • 1/3 cup corn oil
  • 4 skinless, boneless chicken breast halves, cubed
  • 4 cloves garlic, minced
  • 1/2 cup white wine
  • 1 cup heavy whipping cream
  • 4 Roma tomatoes, chopped
  • 1 teaspoon salt
  • Ground black pepper to taste
  • 1 (16 ounce) package fresh linguini pasta
  • 1 pound fresh asparagus, sliced
  • 1/2 cup freshly grated Parmesan cheese

Directions

Heat corn oil in a skillet over medium heat. Cook and stir chicken and garlic until chicken is no longer pink in the center and juices run clear, 4 to 6 minutes. Transfer chicken to a plate.

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Pour wine in the same skillet and simmer, about 2 minutes.

Stir cream into simmering wine; reduce heat and simmer until large bubbles appear, 2 to 4 minutes.

Cook and stir chicken, tomatoes, salt, and black pepper into cream mixture until all ingredients are warmed, 2 minutes.

Bring a large pot of lightly salted water to a boil. Stir in pasta and asparagus; cook until pasta floats to the top, about 3 minutes. Drain.

Toss pasta and asparagus together with chicken and cream sauce. Top with Parmesan cheese.

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