| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | 4 | Servings | ||
INGREDIENTS
| 8 | oz | Mostaccioli, Ziti or other |
| medium pasta shape | ||
| uncooked | ||
| 1 | T | Vegetable oil 1 clove |
| garlic minced | ||
| 1/2 | t | Dried rosemary |
| 10 | oz | Boneless, skinless chicken |
| breast trimmed of fat | ||
| and | ||
| cut into bite-size thin | ||
| strips | ||
| 16 | Asparagus spears, sliced | |
| thin about 2 cups or | ||
| 10-oz. package frozen | ||
| asparagus thawed and | ||
| drained sliced thin | ||
| 1/2 | c | Chicken broth |
| 2 | T | Parsley, chopped |
| 2 | T | Grated Parmesan cheese |
| Salt and freshly ground | ||
| pepper to taste |
INSTRUCTIONS
1 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 EAT-LF Digest by "Kathy Rogers" <kathyrogers@earthlink.net> on Jun 1, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 478
Calories From Fat: 97
Total Fat: 10.9g
Cholesterol: 75.3mg
Sodium: 5155.9mg
Potassium: 3301.1mg
Carbohydrates: 49g
Fiber: 17.6g
Sugar: 6.1g
Protein: 59.9g