BOWTIES WITH CHICKEN AND ASPARAGUS

Bowties with Chicken and Asparagus image

Provided by Robyn Bruce

Categories Pasta

Time 35m

Number Of Ingredients 12

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4 c uncooked bow-tie pasta (farafalle) (8 oz.) you'll have a little left over in the box and may be tempted to throw it in, but don't. it will be too dry.
1 lb fresh asparagus spears
1 Tbsp canola oil
1 lb boneless, skinless chicken breast cut into bite sized pieces (about 2 breasts)
8 oz package sliced fresh mushrooms
2 clove garlic, finely chopped (or you can just use about a teaspoon or so of garlic powder or to taste
1 c chicken broth from a carton or can
1 Tbsp corn starch
1/2 c diced onion
1 tsp dried basil or italian seasoning (your choice)
1/2 c finely shredded parmesan cheese (not grated)
4 Tbsp lemon juice (either fresh or from a bottle -- i use the bottled)

Steps:

1. Cook and drain pasta as directed on package. Do NOT use salt in the water. It will taste way too salty when recipe is done. You'll get salt from the chicken broth and Parmesan cheese. You can adjust taste with salt when recipe is finished.
2. Meanwhile, break off tough ends of asparagus as far down as stalks snap easily. Wash asparagus and cut into 1 inch pieces. (If you're not an asparagus eater, you could substitute a pound of fresh broccoli florets and cuts).
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 cornstarch into the broth. 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. Add lemon juice and toss again. Sprinkle with cheese.