Bow Ties with Chicken and Asparagus

Prep Time:25 Mins | Total Time:25 Mins | Makes:6 Servings (1 1/2 cups each)

Looking for a delicious skillet dinner? Then check out this asparagus, chicken and bow-tie pasta ready in 25 minutes.

4 cups (1 L) uncooked bow-tie pasta

1 lb (500 g) fresh asparagus spears

1 tbsp (15 mL) canola oil

1 lb (500 g) boneless skinless chicken breasts, cut into 1-inch/2.5 cm pieces

3 cups (750 mL) sliced fresh mushrooms

2 cloves garlic, finely chopped

1 cup (250 mL) reduced-sodium chicken broth

1 tbsp (15 mL) cornstarch

4 medium green onions, sliced (1/4 cup/50 mL)

2 tbsp (25 mL) chopped fresh basil leaves

Salt, if desired

1/4 cup (50 mL) finely shredded Parmesan cheese

Cook and drain pasta 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 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 centre 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. Sprinkle with cheese.

Serve-With : This light pasta entree pairs nicely with a glass of crisp white wine such as Pinot Grigio or Sauvignon Blanc.

1 Serving: Calories 320; ( Calories from Fat 60 ); Total Fat 7g ( Saturated Fat 2g , Trans Fat 0g ) ; Cholesterol 50mg; Sodium 210mg; Total Carbohydrate 37g ( Dietary Fiber 3g , Sugars 2g ); Protein 27g