Sun Dried Tomato, Asparagus and Mushrooms with Penne Pasta
By Mike_67
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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
Details
Servings 4
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.
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