Creamy Chicken and Cheese Pasta

ngredients (serves 4)

• 375g dried penne pasta
• 1 bunch asparagus, trimmed, cut into 2cm lengths
• 1 tablespoon olive oil
• 2 (360g) chicken breast fillets, trimmed, thinly sliced
• 2 garlic cloves, crushed
• 1 medium brown onion, sliced
• 410g can cream of celery soup
• 1/2 cup frozen peas
• 1 cup grated low-fat cheddar cheese
• 1/4 cup finely chopped fresh flat-leaf parsley leaves

Method

1. Cook pasta in saucepan of boiling, salted water until tender, adding asparagus to pan for the last 2 minutes of cooking. Drain.
2. Meanwhile, heat oil in a large frying pan over high heat. Add chicken, garlic, and onion. Cook, stirring, for 3 to 4 minutes or until chicken is cooked through.
3. Add soup, 1/3 cup cold water and peas. Bring to the boil. Add pasta, cheese and parsley. Cook, stirring, for 2 minutes or until cheese has melted. Serve.