Bow-Ties with Chicken and Asparagus

Prep Time: 25 mins

Total Time: 25 mins

Yield: 6 servings

Ingredients

4 cups uncooked bow-tie pasta whole grain (8 oz)

1 lb fresh asparagus spears

1 tablespoon olive 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 reduced-sodium chicken broth

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)

Cook and drain pasta as directed on package, omitting salt.
Meanwhile, break off tough ends of asparagus as far down as stalks snap easily. Wash asparagus; cut into 1-inch pieces.
In 12-inch nonstick skillet, heat ½ oil over medium-high heat. Add chicken until cooked about 8-10 minutes. Set aside.
Wipe out pan as needed. Bring pan back to heat with remaining oil. Add asparagus, mushrooms and garlic. Cook 6 to 8 minutes, stirring occasionally.
In small bowl, gradually stir broth into cornstarch. Stir in onions and basil. Stir cornstarch mixture into vegetable mixture. Cook and stir 1 to 2 minutes or until thickened and bubbly. Toss with pasta. Top with chicken and sprinkle with cheese as needed.