Chicken and Pasta Stir-Fry |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Betty Crocker. 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 breast, 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:
1. Cook and drain pasta according to package directions.
2. Heat a large nonstick skillet coated with cooking spray over medium heat.
3. Add in asparagus, onion, and 1 cup of chicken broth; cook 5-7 minutes, stirring occasionally, until liquid has evaporated.
4. Remove mixture from skillet and set aside.
5. Spray skillet with cooking spray; heat over med-high heat.
6. Add chicken to skillet; stir-fry about 5 minutes or until no longer pink in the center.
7. Return asparagus mixture to skillet; stir in remaining 1/2 cup broth, basil, tomatoes, pepper, and pasta.
8. Cook about 2 minutes, stirring frequently, until mixture is hot.
9. Adjust seasoning to taste with salt/pepper.
10. Sprinkle with parmesan cheese.
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