Solo-Skillet Lemon Zest Chicken & Asparagus Penne

Heat butter and olive oil in a 12-inch saute pan over medium-high heat. Cook chicken seasoned with salt and pepper until golden brown, approximately 8 minutes in total. Remove chicken pieces from pan and set aside.

In the same pan, cook garlic for 20 seconds before adding broth and water. Bring to the boil, scraping the bottom of the pan. Add penne pasta to the mixture.

After 8 minutes of boiling, add the asparagus on top of the pasta. Cover and cook for another 4-5 minutes.

Stir in Neufchatel cheese, Parmesan cheese, lemon juice, lemon zest, and the cooked chicken. Allow the mixture to thicken well by leaving it off heat but covered for a few minutes.

Serve warm, garnished with fresh parsley.