Saturday, February 4, 2012

Chicken and Asparagus Pasta

Chicken and Asparagus Pasta

4 servings
About 200 calories


    3 cups whole wheat extra wide pasta
    12 spears asparagus
    3 boneless skinless chicken breast
     1-1/2 cups fresh mushrooms slices
    1/2 cup low sodium chicken broth
    cooking spray
    1/4 cup feta cheese, crumbled
    1 medium tomato
    Pinch of red or Cayenne pepper


Cook pasta according to package directions.
Meanwhile, cut chicken into bite-sized cubes and place in a well sprayed skillet.
Cook until partially done.
Add asparagus and mushrooms, continue cooking until chicken is done.
Add chicken broth and cover pan, cook until asparagus is crisp tender. Add pasta, red pepper flakes (to taste), and feta cheese. Remove from heat.
Serve with fresh diced tomatoes to garnish

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