Ingredients:
2 cups uncooked farfalle pasta
1 lb asparagus, cut into 2-inch pieces
2 medium onions, thinly sliced
1 1/2 cups chicken broth
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
3 tablespoons chopped fresh basil
3 tablespoons chopped sun-dried tomatoes ( not oil-packed)
1/4 teaspoon pepper
freshly grated parmesan cheese
Directions:
Cook and drain pasta according to package directions.
Heat a large nonstick skillet coated with cooking spray over medium heat.
Add in asparagus, onion, and 1 cup of chicken broth; cook 5-7 minutes, stirring occasionally, until liquid has evaporated.
Remove mixture from skillet and set aside.
Spray skillet with cooking spray; heat over med-high heat.
Add chicken to skillet; stir-fry about 5 minutes or until no longer pink in the center.
Return asparagus mixture to skillet; stir in remaining 1/2 cup broth, basil, tomatoes, pepper, and pasta.
Cook about 2 minutes, stirring frequently, until mixture is hot.
Adjust seasoning to taste with salt/pepper.
Sprinkle with parmesan cheese.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.