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Bow-Ties with Chicken and Asparagus

Looking for a 25-minute skillet made dinner recipe? Then check out this asparagus, chicken and bow-tie pasta dish cooked Progresso® reduced-sodium chicken broth.

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  • prep time 25 min
  • total time 25 min
  • ingredients 12
  • servings 6
 

Ingredients

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 Progresso® reduced-sodium chicken broth (from 32-oz carton)
1
tablespoon cornstarch
4
medium green onions, sliced (1/4 cup)
2
tablespoons chopped fresh basil leaves
Salt, if desired
1/4
cup finely shredded Parmesan cheese (1 oz)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook and drain pasta as directed on package, omitting salt.
  • 2 Meanwhile, break off tough ends of asparagus as far down as stalks snap easily. Wash asparagus; cut into 1-inch pieces.
  • 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 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. Toss with pasta. Sprinkle with cheese.
  • 1 Cook and drain pasta as directed on package, omitting salt.
  • 2 Meanwhile, break off tough ends of asparagus as far down as stalks snap easily. Wash asparagus; cut into 1-inch pieces.
  • 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 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. Toss with pasta. Sprinkle with cheese.

EXPERT TIPS

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Expert Tips

This light pasta entrée pairs nicely with a glass of crisp white wine such as Pinot Grigio or Sauvignon Blanc.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
50mg
50%;
Sodium
210mg
210%;
Total Carbohydrate
37g
37%
(Dietary Fiber
3g
3%
  Sugars
2g
2%
),
Protein
27g
27%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
4%;
Calcium
10%;
Iron
20%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.