Chicken and Pasta Stir-Fry

(from saymyname’s recipe box)

Source: Betty Crocker

Serves 4 people

Categories: Chicken, Main Dish, Stir-fry

Ingredients

  • 2 cups uncooked farfalle pasta
  • 1 lb asparagus, cut into 2-inch pieces
  • 2 medium onions, thinly sliced
  • 1 1/2 cups chicken broth
  • 1 lb boneless skinless chicken breast, cut into 1-inch pieces
  • 3 tablespoons chopped fresh basil
  • 3 tablespoons chopped sun-dried tomatoes (not oil-packed)
  • 1/4 teaspoon pepper
  • freshly grated parmesan cheese

Directions

  1. Cook and drain pasta according to package directions.

  2. Heat a large nonstick skillet coated with cooking spray over medium heat.

  3. Add in asparagus, onion, and 1 cup of chicken broth; cook 5-7 minutes, stirring occasionally, until liquid has evaporated.

  4. Remove mixture from skillet and set aside.

  5. Spray skillet with cooking spray; heat over med-high heat.

  6. Add chicken to skillet; stir-fry about 5 minutes or until no longer pink in the center.

  7. Return asparagus mixture to skillet; stir in remaining 1/2 cup broth, basil, tomatoes, pepper, and pasta.

  8. Cook about 2 minutes, stirring frequently, until mixture is hot.

  9. Adjust seasoning to taste with salt/pepper. Sprinkle with parmesan cheese.

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