Recipe - Pasta With Rosemary Chicken And Asparagus

8 ounce Mostaccioli; Ziti or other
medium pasta shape,
uncooked
1 tablespoon Vegetable oil 1 clove
garlic; minced
One half teaspoon Dried rosemary
10 ounce Boneless; skinless chicken
breast, trimmed of fat and
cut into bitesize, thin
strips
16 Asparagus spears; cut or sliced up
thin, (about 2 cups), or 1
10oz. package frozen
asparagus, thawed and
drained, cut or sliced up thin
One half cup Chicken broth
2 tablespoon Parsley; chopped
2 tablespoon Grated Parmesan cheese
Salt and freshly ground
pepper to taste

Here's a recipe from www.ilovepasta.org.

Prepare pasta according to package directions; drain. Heat vegetable oil in
a deep skillet over medium heat. Add garlic and rosemary and cook 15
seconds. Add chicken and cook, tossing well, until lightly browned, about 3
minutes. Add asparagus, chicken broth, parsley and pasta to skillet.
Increase heat to high and boil, stirring occasionally, until liquid has
reduced enough to lightly cover pasta. Sprinkle Parmesan, salt and pepper
over pasta and toss. Serve immediately.

Each Serving Provides:
540 Calories
33.5 g Protein
83.3 g Carbohydrates
7.4 g Fat
43.8 mg Cholesterol
193 mg Sodium Calories from Fat 13%
Posted to EATLF Digest by "Kathy Rogers" kathyrogers@earthlink.net on
Jun 1, 1998