Difficutly: moderate
Time: 45 Min
Portion: 4 servings
Ingredients:
8 ounces penne pasta, uncooked
1 clove garlic, minced
4 boneless skinless chicken breast, cut into thin strips
18 asparagus spears, sliced thin
3/4 cup fat-free chicken broth
2 tablespoons fresh parsley, chopped
2 tablespoons grated parmesan cheese
salt and pepper, to taste
Directions:
1. Prepare pasta according to package direction; drain.
2. Heat 1/4 cup broth in a deep non stick skillet over medium heat. Add garlic and rosemary and cook 15 seconds. Add chicken and cook, tossing well, until lightly browned, about 3 minutes.
3. Add asparagus*, remaining chicken broth, parsley and pasta to skillet. Increase heat to high and bring to a boil, stirring occasionally, until liquid has reduced enough to lightly cover pasta.
4. Sprinkle with reduced fat Parmesan, salt and pepper and toss. Serve immediately.
5. *If using frozen asparagus, make sure to thaw and drain before slicing. If using fresh, make sure to snap bottom portion that is rough off before rinsing and slicing.