Chicken Pasta
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
pasta
|
*
|
| 1 | each |
asparagus
|
*
|
| 4 | each |
chicken breasts
|
|
| 2 | teaspoons |
olive oil
|
|
| ½ | teaspoon |
basil
|
*
|
| ½ | cup |
Parmesan cheese
|
|
| 2 | teaspoons |
white wine
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
pasta
|
*
|
| 1 | each |
asparagus
|
*
|
| 4 | each |
chicken breasts
|
|
| 1E+1 | ml |
olive oil
|
|
| 2.5 | ml |
basil
|
*
|
| 118 | ml |
Parmesan cheese
|
|
| 1E+1 | ml |
white wine
|
*
|
Directions
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.
