Pasta with rosemary~ chicken & asparagus
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Mostaccioli or Ziti OR other medium pasta shape, uncooked |
| 1 | tablespoon | Vegetable oil |
| 1 | Garlic clove; minced | |
| ½ | teaspoon | Dried rosemary |
| 10 | ounces | Boneless chicken breast (skinless), trimmed of fat and cut into bite-size, thin strips |
| 16 | Asparagus spears sliced thin OR Frozen asparagus, thawed and drained, sliced thin | |
| ½ | cup | Chicken broth |
| 2 | tablespoons | Parsley, chopped |
| 2 | tablespoons | Grated Parmesan cheese |
| Salt | ||
| Freshly ground pepper | ||
Directions
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 g Cholesterol; 193 mg Sodium. Calories from Fat: 13%
Copyright National Pasta Association () (Reprinted with permission)