Low-fat Rosemary Chicken Pasta |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This a very tasty to get veggies, chicken and pasta with out making a casserole. Serve with a salad of mixed greens and crunchy veggies and you have dinner! Ingredients:
• 8 ounces uncooked penne, ziti or other pasta |
• 1 clove garlic, minced |
• 1/2 teaspoon dried rosemary |
• 4 boneless, skinless chicken breasts, cut into thin strips |
• 16 - 18 asparagus spears, sliced thin (fresh or frozen but i think fresh is best) |
• 3/4 cup fat free chicken broth |
• 2 tablespoons fresh parsley, chopped |
• 2 tablespoons reduced fat parmesan cheese |
• salt and pepper to taste |
Directions:
1. Prepare pasta according to package direction; drain.
2. Heat 1/4 cup broth in a deep non stick skillet over medium heat. Add garlic and rosemary and cook 15 seconds. Add chicken and cook, tossing well, until lightly browned, about 3 minutes.
3. Add asparagus*, remaining chicken broth, parsley and pasta to skillet. Increase heat to high and bring to a boil, stirring occasionally, until liquid has reduced enough to lightly cover pasta.
4. Sprinkle with reduced fat Parmesan, salt and pepper and toss. Serve immediately.
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