Bow Ties with Chicken and Asparagus

By Dolly-2

Ingredients

• 3 cups uncooked bow tie pasta
• 1 tbs. oil
• 1 lb. chicken breast, cut into 1 inch pieces
• 1 lb. fresh asparagus spears, trimmed, cut into 1 inch pieces
• 1 red bell pepper, sliced
• 2 cloves garlic
• 1 cup chicken broth
• 1 tbs. corn starch
• 4 med. green onions, sliced
• 2 tbs. chopped fresh basil leaves
• 1/4 cup shredded parmesan cheese
• grated lemon peel

Preparation

Step 1

Cook and drain as directed on package.

Heat oil over med-high heat. Cook chicken on oil for 2 minutes, stirring occasionally. Stir in asparagus, bell pepper and garlic. Cook 6 to 8 minutes, stirring occasionally, until chicken is done and veges are tender.

In small bowl, gradually stir broth into corn starch. Stir in onions and basil. Stir cornstarch mixture into chicken mixture. Cook and stir 1 to 2 minutes or until thickened and bubbly. Season with salt if desired.

Toss chicken mixture with cooked pasta. Sprinkle with cheese and lemon peel.