Chicken and Asparagus Pasta

By Tonya_Speed

NUTRITION per serving: 406 Calories; 6g Fat; 30g Protein; 57g Carbohydrate; 3g Dietary Fiber; 49mg Cholesterol; 66mg Sodium. Exchanges: 3 1/2 Grain (Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat. Points: 8

Ingredients

• 10 ounces Penne pasta
• 1 tablespoon olive oil
• 2 cloves garlic, pressed
• 3/4 pound boneless skinless chicken breast meat, cut into strips
• 1/2 pound asparagus, cut into 1 1/2-inch pieces
• 1 medium red bell pepper, seeded, deribbed and cut into 1-inch pieces
• 1/2 cup chopped parsley

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Cook pasta according to package directions. Meanwhile, heat the oil in a large skillet over medium-high heat; add garlic and saute for 1 minute. Add chicken strips and cook until pink is almost gone. Add asparagus and bell pepper. Stir-fry for about 5 minutes or until chicken is no longer pink and vegetables are tender-crisp. Toss chicken mixture with pasta and top with fresh parsley.

SERVING SUGGESTION: A big salad tossed with Easy Balsamic Vinaigrette (see recipe).
GLUTEN FREE: Use your favorite gluten free pasta.