Bow-Ties with Chicken & Asparagus

By ctaubenheim

NOTE: I also made it with peas and brown rice instead of the pasta and asparagus. Might try making it with wild rice too

Ingredients

• 4 cups uncooked bow-tie pasta or 2 cups uncooked rice
• 1 lb fresh asparagus spears
• 1 Tbsp canola oil
• 1/2 stick butter
• 1 lb boneless skinless chicken breasts, cut into 1 inch pieces
• 1 pkg(8oz) sliced fresh mushrooms(3 cups)I used 4oz white/4oz baby bella
• 2 cloves garlic, finely chopped
• 1 cup reduced sodium chicken broth (from 32oz carton)
• 1 Tbsp cornstarch
• 4 medium green onions, sliced (1/4 cup)
• 2 Tbsp chopped fresh basil leaves
• salt, if desired
• 1/4 cup finely shredded Parmesan cheese (1 oz)

Preparation

Step 1

Cook and drain pasta (rice) as directed on package, omitting salt.
Meanwhile, break off tough ends of asparagus as far down as stalks snap easily. Wash asparagus; cut into 1 inch pieces. In 12 inch nonstick skillet, heat butter over medium high heat. Add mushrooms & garlic; cook until mushrooms are softened & brown, stirring occasionally. Remove from skillet and set aside. Add canola oil over medium high heat. Add chicken, cook 2 minutes, stirring occasionally. Stir in mushrooms & garlic and asparagus. Cook 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are tender. 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 (rice). Sprinkle with cheese.

Calories: 320
Total Fat: 7g
Cholesterol: 50mg
Sodium: 210mg
Carbs: 37g