Enjoy this tasty stir-fry made with chicken and pasta – ready for dinner in 30 minutes.
Ingredients
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
I used bell peppers instead of asparagus and I also substituted the dried tomatoes for freshly cute tomatoes.I used spaghetti noodles too, because I didn't have any bow ties.
I used bell peppers instead of asparagus and I also substituted the dried tomatoes for freshly cute tomatoes.I used spaghetti noodles too, because I didn't have any bow ties.
Directions
- Cook and drain pasta as directed on package.
- Spray 12-inch skillet with cooking spray; heat over medium heat. Cook asparagus (bell peppers is what I used), 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.
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