Chicken with Asparagus and Herbed Cheese
Buttery Dinner Rolls
Ingredients
- 1½ lb boneless, skinless chicken breasts
- 2 Tbsp butter
- 2 Tbsp olive oil
- 1 (8-oz) pkg sliced baby portobello mushrooms
- 1¼ cups chicken broth
- 1 (5-oz) pkg garlic and herb cheese (such as Boursin)
- 1 (16-oz) pkg bow-tie pasta
- 1 lb asparagus, trimmed and cut into 2-inch pieces
Instructions
- Cut chicken into 1-inch pieces.
- Melt butter with oil in a large nonstick skillet over medium heat; add chicken and mushrooms. Cook, stirring occasionally, until chicken is done. Add broth and cheese, stirring until cheese is melted.
- Meanwhile, cook pasta according to package directions, adding asparagus during last minute of cooking. Drain, and toss with chicken mixture.
Side Dish Ingredients
- 1 (12-oz) pkg frozen dinner rolls
- 3 Tbsp butter, melted
Side Dish Instructions
- Brush tops of rolls with melted butter. Bake rolls according to package directions.
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