Pasta with rosemary, chicken and asparagus
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Mostaccioli; Ziti or other medium pasta shape, uncooked |
| 1 | tablespoon | Vegetable oil 1 clove garlic; minced |
| ½ | teaspoon | Dried rosemary |
| 10 | ounces | Boneless; skinless chicken breast, trimmed of fat and cut into bite-size, thin strips |
| 16 | Asparagus spears; sliced thin, (about 2 cups), or 1 10-oz. package frozen asparagus, thawed and drained, sliced thin | |
| ½ | cup | Chicken broth |
| 2 | tablespoons | Parsley; chopped |
| 2 | tablespoons | Grated Parmesan cheese |
| Salt and freshly ground pepper to taste | ||
Directions
Here's a recipe from www.ilovepasta.org.
Prepare pasta according to package directions; drain. Heat vegetable oil in a deep skillet over medium heat. Add garlic and rosemary and cook 15 seconds. Add chicken and cook, tossing well, until lightly browned, about 3 minutes. Add asparagus, chicken broth, parsley and pasta to skillet.
Increase heat to high and boil, stirring occasionally, until liquid has reduced enough to lightly cover pasta. Sprinkle Parmesan, salt and pepper over pasta and toss. Serve immediately.
Each Serving Provides:
540 Calories
33½ g Protein
83.3 g Carbohydrates
7⅖ g Fat
43⅘ mg Cholesterol
193 mg Sodium Calories from Fat 13% Posted to EAT-LF Digest by "Kathy Rogers" <kathyrogers@...> on Jun 1, 1998