Recipe information
Yield
Makes 4 servings
Ingredients
1 pound whole-wheat angel-hair pasta
1 tablespoon cornstarch
1/4 cup skim milk
1/4 cup sherry (or balsamic) vinegar
1 1/2 teaspoons salt
Vegetable-oil cooking spray
1 tablespoon olive oil
3 boneless, skinless chicken breasts (about 4 ounces each)
2 cloves garlic, thinly sliced
1/4 cup sun-dried tomatoes, soaked in hot water for 10 minutes and drained
1/2 pound asparagus, thinly shaved
1/2 pound shiitake mushrooms, sliced
1/4 cup grated reduced-fat Parmesan (or Romano)
Preparation
Cook pasta 2 minutes less than the package indicates. Drain; set aside. Mix cornstarch, milk, vinegar, salt and 1/2 cup water in a bowl; set aside. Coat a large skillet with cooking spray. Add oil and warm on high heat. Sauté chicken and garlic until chicken begins to brown, 2 or 3 minutes. Add tomatoes, asparagus and mushrooms. Cook 2 or 3 more minutes, until chicken is no longer pink in center and vegetables begin to soften. Reduce heat to low and stir in pasta and cornstarch mixture. Cook 1 or 2 minutes until sauce begins to thicken. Sprinkle with cheese and serve immediately.
Nutrition Per Serving
Nutritional analysis per serving: 599 calories
8.7 g fat (2 g sat fat)
96.8 g carbs
2 g fiber
41.9 g carbs
#### Nutritional analysis provided by Self
