Wednesday, May 29, 2013

Bow ties with chicken and asparagus recipe from Betty Crocker

If your asparagus is ready to be harvested, this delightful recipe from Betty Crocker is a yummy way to use it up!

4 cups uncooked bow-tie (farfalle) pasta (8 oz)
1 lb fresh asparagus spears
1 tablespoon canola oil
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 package (8 oz) sliced fresh mushrooms (3 cups)
2 cloves garlic, finely chopped 1 cup Progresso® reduced-sodium chicken broth (from 32-oz carton)
1 tablespoon cornstarch
4 medium green onions, sliced (1/4 cup)
2 tablespoons chopped fresh basil leaves
Salt, if desired
1/4 cup finely shredded Parmesan cheese (1 oz)

Cook and drain pasta as directed on package, omitting salt. 2 Meanwhile, break off tough ends of asparagus as far down as stalks snap easily. Wash asparagus; cut into 1-inch pieces. 3 In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 2 minutes, stirring occasionally. Stir in asparagus, mushrooms and garlic. Cook 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are tender. 4 In small bowl, gradually stir broth into cornstarch. Stir in onions and basil. Stir cornstarch mixture into chicken mixture. Cook and stir 1 to 2 minutes or until thickened and bubbly. Season with salt. Toss with pasta. Sprinkle with cheese.

EXPERT TIPS This light pasta entrée pairs nicely with a glass of crisp white wine such as Pinot Grigio or Sauvignon Blanc.

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