Yield: 4 Servings
|450 packs||Pasta, such as penne|
|4||Chicken breasts, skinned and|
|2 teaspoons||Olive oil|
|½ teaspoon||Basil Salt and pepper|
|½ cup||Parmesan cheese|
|2 teaspoons||White wine|
Cook pasta in a large pot of salted boiling water until ad dente, about 8 min. Meanwhile, snap off and discard woody ends of asparagus.
Then, slice spears into 2 inch pieces. Set aside to add to pasta during last 3 min. of cooking. Meanwhile, cut chicken into strips. Heat oil in a large frying pan set over medium heat. Add chicken. Stir often until cooked through, about 3 min. Stir in wine and seasonings. Drain pasta and asparagus. Toss with chicken.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini