| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Pasta, Poultry, Vegetables | 4 | Servings | |
INGREDIENTS
| 450 | Pasta, such as penne | |
| 1 | Asparagus | |
| 4 | Chicken breasts, skinned and | |
| 2 | t | Olive oil |
| 1/2 | t | Basil |
| Salt and pepper | ||
| 1/2 | c | Parmesan cheese |
| 2 | t | White wine |
INSTRUCTIONS
Cook pasta in a large pot of salted boiling water until ad dente, about 8 min. Meanwhile, snap off and discard woody ends of asparagus. Then, slice spears into 2 inch pieces. Set aside to add to pasta during last 3 min. of cooking. Meanwhile, cut chicken into strips. Heat oil in a large frying pan set over medium heat. Add chicken. Stir often until cooked through, about 3 min. Stir in wine and seasonings. Drain pasta and asparagus. Toss with chicken. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 341
Calories From Fat: 92
Total Fat: 10.4g
Cholesterol: 84.1mg
Sodium: 2589.5mg
Potassium: 1656mg
Carbohydrates: 21g
Fiber: 8.3g
Sugar: <1g
Protein: 46.3g