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Chicken and Pasta Stir-Fry

Serves: 4
Total Calories: 573

Ingredients

2 cups uncooked farfalle (bow-tie) pasta (4 ounces)
1 pound asparagus spears, cut into 2 inch pieces (3 cups)
2 medium onions, sliced
1 1/2 cups chicken broth
1 pound boneless skinless chicken breast half, cut into 1 inch pieces
3 tablespoons chopped sundried tomatoes (not oil packed)
1/4 teaspoon pepper
freshly grated Parmesan cheese, if desired

Directions:

Cook and drain pasta as directed on package.
Spray 12-inch skillet with cooking spray heat over medium heat. Cook asparagus, onions and 1 cup of the broth in skillet 5 to 7 minutes, stirring occasionally, until liquid has evaporated. Remove mixture from skillet.
Spray skillet with cooking spray heat over medium-high heat. Add chicken stir-fry about 5 minutes or until no longer pink in center.
Return asparagus mixture to skillet. Stir in remaining 1/2 cup broth, the basil, tomatoes, pepper and pasta. Cook about 2 minutes, stirring frequently, until mixture is hot. Sprinkle with cheese.

1 Serving: Calories 290 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 70mg Sodium 510mg Carbohydrate 31g (Dietary Fiber 3g) Protein 33g
% Daily Value: Vitamin A 6% Vitamin C 14% Calcium 4% Iron 16%
Diet Exchanges: 2 Starch, 4 Very Lean Meat

Betty's Tip
If you'd like to serve six, this is an easy recipe to stretch. Add more veggies, like broccoli flowerets or sliced carrots, and more pasta, too. For interest, use a different shape or color of pasta.

Nutritional Facts:

Serves: 4
Total Calories: 573
Calories from Fat: 55

This Chicken and Pasta Stir-Fry recipe is from the Betty Crocker's Best Chicken Cookbook Cookbook. Download this Cookbook today.


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