Chicken & Asparagus Pasta Thursday, July 10, 2014


3 cups whole wheat pasta of your choice
12 spears asparagus
1/2 chicken breast, bone and skin removed
1-1/2 cups fresh mushrooms, pieces or slices
1/2 cup low sodium chicken broth
1 tbsp extra virgin olive oil
1/4 cup feta cheese, crumbled
1 medium tomato
Pinch of pepper, red or cayenne


Cook pasta according to package directions. Drain and keep warm. Meanwhile, cut chicken into bite-sized cubes and place in skillet with olive oil. Cook until partially done. Add asparagus and mushrooms, continue cooking until chicken is done. Add chicken broth and cook until asparagus is crisp tender. Add pasta, red pepper (to taste), and feta cheese. Remove from heat. Turn into a pasta bowl and serve with fresh diced tomatoes to garnish.


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