Chicken and Pasta Stir-Fry

Serves: 4
Total Calories: 419


2 cups uncooked farfalle bow tie pasta (4 ounces)
1 pound asparagus spears, 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 basil leaves 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


1. Cook and drain pasta as directed on package.

2. 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.

3. Add chicken stir-fry about 5 minutes to heat through.

4. 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.

wing it!
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.

1 SERVING: Calories 380 (Calories from Fat 90) Fat 10g (Saturated 3g) Cholesterol 100mg Sodium 650mg Carbohydrate 31g (Dietary Fiber 3g) Protein 41g * % DAILY VALUE: Vitamin A 16% Vitamin C 14% Calcium 6% Iron 18% * DIET EXCHANGES: 1 1/2 Starch, 1 Vegetable, 6 Very Lean Meat, 1/2 Fat * CARBOHYDRATE CHOICES: 2

From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 419
Calories from Fat: 27

This Chicken and Pasta Stir-Fry recipe is from the Betty Crocker Rotisserie Chicken Cookbook. Download this Cookbook today.

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