Categories: Chicken, Main Dish, Stir-fry

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. Sprinkle with parmesan cheese.

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