Asparagus and Chicken

Bowties with Chicken and Asparagus

Made: August 17, 2012

Ingredients

- 4 cups uncooked bow-tie (farfalle) pasta (8oz)
- 1 pound asparagus
- 1 tablespoon canola oil
- 1 pound boneless skinless chicken breasts, cut into 1 inch pieces
- 2 cloves garlic, finely chopped
- 1 cup reduced sodium chicken broth
- 1 tablespoon cornstarch
- 1/4 cup finely shredded Parmesan cheese

Directions

- Cook and drain pasta as directed on package, omitting salt
- Break off tough ends of asparagus, wash & cut into 1 inch pieces
- In a 12 inch nonstick skillet, heat oil over medium heat
- Add chicken, cook 2 minutes, stirring occasionally
- Stir in asparagus and garlic, cook 6-8 minutes until asparagus is tender & chicken is no longer pink
- In a small bowl, gradually stir broth into the cornstarch
- Stir into chicken mixture
- Cook and stir 1-2 minutes or until thickened and bubbly
- Season with salt
- Toss with pasta
- Sprinkle with cheese

I omitted the garlic and used garlic salt and powder instead to please my pallette as well as Mom's & Granny's. I had to reheat this for when Mom got home, so it tastes better served asap after it's cooked as the batch I tasted for Granny came out really good. :x

(Recipe used: Pillsbury)