Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 450 packs | Pasta, such as penne |
| 1 \N | Asparagus |
| 4 \N | 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