INGREDIENTS
1/2 lb
Chicken breast, boneless and skinless
1 14 ounce can
Artichoke hearts
1 lb
Asparagus
2 cloves
Garlic
1
Lemon, juice and zest
2 tbsp
Parsley
8 oz
Fettuccine
3
Salt and pepper
1 tbsp
Oil
1 tbsp
Butter
4 oz
Cream cheese, reduced fat
1 cup
Milk
1/2 cup
Parmigiano reggiano