Bow-Ties with Chicken and Asparagus

By PatN

Ingredients

• 4 cups uncooked bow-tie (farfalle) pasta (8 oz)
• 1 lb fresh asparagus spears
• 1 tablespoon canola oil
• 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
• 1 package (8 oz) sliced fresh mushrooms (3 cups)
• 2 cloves garlic, finely chopped
• 1 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
• 1 tablespoon cornstarch
• 4 medium green onions, sliced (1/4 cup)
• 2 tablespoons chopped fresh basil leaves
• Salt, if desired
• 1/4 cup finely shredded Parmesan cheese (1 oz)

Details

Servings 1
Cooking time 25mins
Adapted from bettycrocker.com

Preparation

Step 1

1
Cook and drain pasta as directed on package, omitting salt.

2
Meanwhile, break off tough ends of asparagus as far down as stalks snap easily. Wash asparagus; cut into 1-inch pieces.

3
In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 2 minutes, stirring occasionally. Stir in asparagus, mushrooms and garlic. Cook 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are tender.

4
In small bowl, gradually stir broth into cornstarch. 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. Toss with pasta. Sprinkle with cheese.