Nothing brings out the flavor of fresh asparagus better than lemon. Here the two combine with whole-grain bow-tie pasta, mushrooms, and chicken chunks for a delightful one-dish meal.
Recipe information
Yield
serves 4, 1 1/2 cups per serving
Ingredients
Preparation
Step 1
Prepare the pasta using the package directions, omitting the salt and oil. Drain well in a colander.
Step 2
Meanwhile, in a large skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the asparagus, mushrooms, and 1 green onion for 3 minutes, stirring frequently.
Step 3
Stir in the chicken. Cook for 4 minutes, stirring frequently.
Step 4
Stir in the broth, lemon juice, pepper, and salt. Cook, covered, for 3 minutes, or until the chicken is no longer pink in the center and the vegetables are tender-crisp.
Step 5
Stir the pasta into the chicken mixture. Cook for 1 minute, or until heated through. Sprinkle with the remaining 1 green onion and the Parmesan.
nutrition information
Step 6
(Per Serving)
Step 7
Calories: 331
Step 8
Total Fat: 5.0g
Step 9
Saturated: 1.0g
Step 10
Trans: 0.0g
Step 11
Polyunsaturated: 1.0g
Step 12
Monounsaturated: 2.5g
Step 13
Cholesterol: 68mg
Step 14
Sodium: 210mg
Step 15
Carbohydrates: 37g
Step 16
Fiber: 5g
Step 17
Sugars: 3g
Step 18
Protein: 36g
Step 19
Dietary Exchanges
Step 20
2 1/2 Starch
Step 21
3 Very Lean Meat
