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

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