Bow-Ties with Chicken and Asparagus

(39)
  20 reviews
  • 25|min prep time
  • 25|min total time
  • 12 ingredients
  • 6 servings

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)

Directions

  1. 1 Cook and drain pasta as directed on package, omitting salt.
  2. 2 Meanwhile, break off tough ends of asparagus as far down as stalks snap easily. Wash asparagus; cut into 1-inch pieces.
  3. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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