2 to 3 boneless chicken breasts, cut into 1 inch pieces
4 tablespoons olive oil, divided
Salt and pepper
1 pound asparagus, trimmed and cut in 1 inch pieces
3 cloves garlic
3/4 cup chicken stock
1/2 cup heavy cream
4 ounces garlic and herb goat or cream cheese
16 ounces pasta, cooked al dente (penne, bowtie, orecchiette)
A few tablespoons chopped parsley or chives.
Heat 2 tablespoons of oil in a large skillet. Cook chicken over medium heat until slightly browned and cook through. Add remaining 2 tablespoons of oil.
Cook asparagus for a minute or two. Season chicken and asparagus with salt and pepper.
Add garlic and cook another 30 seconds stirring constantly.
Add chicken stock and cream and bring to a simmer.
Stir in goat or cream cheese. Stir and heat until it melts into the sauce.
Add pasta and toss to coat. If mixture looks too thick, add a little more stock or cream.
Serve with parsley or chives on top.
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A survey of local businesses looked at employee numbers and overall outlook for the coming year.
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