Penne Rigate with Chicken Mushrooms & Asparagus

Serves 4
By Chef Antonio Cecconi

This simple pasta dish is light, flavorful and low in fat. You can have a fantastic healthy meal in about 30 minutes.

Ingredients:
1 package Dreamfields Penne Rigate
1 tablespoon olive oil
2 cloves garlic, minced
1/4 cup chopped green onion
8 ounces sliced fresh mushrooms
1 tablespoon chopped fresh parsley
12 ounces boneless, skinless chicken breast, cut into 1-inch cubes
1/2 cup white cooking wine or chicken broth
1 pound asparagus cut into 1-inch pieces
1/4 cup Parmesan cheese

Directions:

1. Heat oil in 12-inch skillet over medium heat; sauté garlic, onion, mushrooms and parsley for 3-5 minutes, stirring occasionally.
2. Add chicken and cook for 10 minutes or until meat is cooked through and no longer pink.
3. Add cooking wine and asparagus and cook for 10 minutes.
4. Meanwhile, cook pasta according to package directions; drain.
5. Combine chicken and asparagus sauce and toss. Top with Parmesan cheese and serve.

Nutrition information per serving (1/6 of recipe): 460 calories; 112 calories from fat; 26 g protein; 16 g digestible carbohydrates; 12 g fat; 49 mg cholesterol; 236 mg sodium.

This entry was posted by Recipe Guru on Thursday, August 28th, 2008 at 11:01 am. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.