BOW-TIES WITH CHICKEN AND ASPARAGUS RECIPE - (4.4/5)

Bow-Ties with Chicken and Asparagus Recipe - (4.4/5) image

Provided by lianbl88

Number Of Ingredients 12

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 reduced-sodium chicken broth (from 32-oz carton)
1 tablespoon cornstarch
You can use 1 jar of alfredo sauce instead of chicken broth and cornstarch
4 medium green onions, sliced (1/4 cup)
2 tablespoons chopped fresh basil leaves
1/4 cup finely shredded Parmesan cheese (1 oz)

Steps:

• Cook and drain pasta as directed on package, omitting salt. • Break off tough ends of asparagus as far down as stalks snap easily. Wash asparagus; cut into 1-inch pieces. • 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. • 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 and pepper to taste. Toss with pasta. Sprinkle with cheese and serve with some crusty French bread or garlic toast