Chicken and Pasta Stir-Fry: The Best Chicken and Pasta Stir-Fry Recipe from Cook'n

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	Chicken and Pasta Stir-Fry

Serves: 4

PREP: 10 MIN * COOK: 14 MIN * 4 SERVINGS

   2 c uncooked farfalle (bow-tie) pasta (4 ounces)
   1 lb asparagus spears, cut into 2 inch pieces (3 cups)
   2 medium onions, sliced
   1 1/2 c chicken broth
   1 lb boneless skinless chicken breast halves, cut into 1 inch pieces
   3 tbs chopped sundried tomatoes (not oil packed)
   1/4 tsp pepper
   Freshly grated Parmesan cheese, if desired

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Cook and drain pasta as directed on package.

Spray 12-inch skillet with cooking spray; heat over medium heat. Cook asparagus, onions and 1 cup of the broth in skillet 5 to 7 minutes, stirring occasionally, until liquid has evaporated. Remove mixture from skillet.

Spray skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry about 5 minutes or until no longer pink in center.

Return asparagus mixture to skillet. 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.

1 SERVING: Calories 290 (Calories from Fat 45); Fat 5g (Saturated 1g); Cholesterol 70mg; Sodium 510mg; Carbohydrate 31g (Dietary Fiber 3g); Protein 33g
% DAILY VALUE: Vitamin A 6%; Vitamin C 14%; Calcium 4%; Iron 16%
DIET EXCHANGES: 2 Starch, 4 Very Lean Meat

Betty's Tip
If you'd like to serve six, this is an easy recipe to stretch. Add more veggies, like broccoli flowerets or sliced carrots, and more pasta, too. For interest, use a different shape or color of pasta.

From "Betty Crocker Best Chicken Cookbook." Text Copyright 1999 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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