Ingredients
2
cups uncooked farfalle (bow-tie) pasta (4 ounces)
1
pound asparagus, 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 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
Preparation
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.
Add chicken; stir-fry about 5 minutes to heat through.
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.
