Penne Rigate with Chicken
Mushrooms & Asparagus

Serves 6
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:

16 ounces Dreamfields Penne Rigate (one box) 2 tablespoons 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.

Nutritionals per serving:
DIGESTIBLE CARBOHYDRATES: 16 g
CALORIES: 460
CALORIES FROM FAT: 112
TOTAL FAT: 12 g
PROTEIN: 26 g
CHOLESTEROL: 49 mg
SODIUM: 236 mg