| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Poultry, Vegetables, Pasta | 4 | Servings | |
INGREDIENTS
| 450 | pk | Pasta, such as penne |
| 1 | Asparagus | |
| 4 | Chicken breasts, skinned and | |
| 2 | ts | Olive oil |
| 1/2 | ts | Basil Salt and pepper |
| 1/2 | c | Parmesan cheese |
| 2 | ts | 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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