CHICKEN AND PASTA STIR-FRY

Chicken and Pasta Stir-Fry image

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 9

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2 cups uncooked farfalle (bow-tie) pasta (4 ounces)
1 pound asparagus, cut into 2-inch pieces (3 cups)
2 medium onions, sliced
1 1/2 cups ready-to-serve chicken broth
2 cups cubed chicken
3 tablespoons chopped fresh or 1 tablespoon dried basil leaves
3 tablespoons chopped sun-dried tomatoes (not oil-packed)
1/4 teaspoon pepper
Freshly grated Parmesan cheese, if desired

Steps:

Cook and drain pasta as directed on package.
Spray 12-inch skillet with cooking spray; heat over medium heat. Cook asparagus, onions and 1 cup of the broth in skillet 5 to 7 minutes, stirring occasionally, until liquid has evaporated.
Add chicken; stir-fry about 5 minutes to heat through.
Stir in remaining 1/2 cup broth, the basil, tomatoes, pepper and pasta. Cook about 2 minutes, stirring frequently, until mixture is hot. Sprinkle with cheese.

Nutrition Facts : Calories 290, Carbohydrate 31 g, Cholesterol 70 mg, Fiber 3 g, Protein 33 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 510 mg