Sun Dried Tomato, Asparagus and Mushrooms with Penne Pasta

By Mike_67

Ingredients

• 16 ounces penne pasta, cooked as directed
• 1 pound fresh asparagus
• 1 pound sliced Golden mushrooms
• 1/2 cup chicken broth divided
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup soy sauce
• 1/4 cup water
• 2 tablespoons cornstarch
• 2 tablespoons lime juice
• 1 tablespoon red wine vinegar
• 6 Sun dried tomatoes, cut in thin strips

Preparation

Step 1

Cook pasta according to package directions.

Microwave ¼ cup chicken broth until hot. Add tomato strips and let stand 10 min.

Snap off tough ends of asparagus. Cut spears into 3 inch pieces. Sauté asparagus and mushrooms in ¼ cup chicken broth until crisp-tender. Sprinkle with salt and pepper.

Stir together soy sauce, water, cornstarch, lime juice and red wine vinegar. Add mixture to skillet along with tomatoes and pasta; cook over medium-high heat, stirring constantly, 1 to 2 minutes or until thickened.