Bow-Ties with Chicken and Asparagus

 

4

cups uncooked bow-tie (farfalle) pasta (8 oz)

1

lb fresh asparagus spears

1

tablespoon canola oil

1

lb boneless skinless chicken breasts, cut into 1-inch pieces

1

package (8 oz) sliced fresh mushrooms (3 cups)

2

cloves garlic, finely chopped

1

cup Progresso® reduced-sodium chicken broth (from 32-oz carton)

1

tablespoon cornstarch

4

medium green onions, sliced (1/4 cup)

2

tablespoons chopped fresh basil leaves

Salt, if desired

1/4

cup finely shredded Parmesan cheese (1 oz)

• 1 Cook and drain pasta as directed on package, omitting salt.
• 2 Meanwhile, break off tough ends of asparagus as far down as stalks snap easily. Wash asparagus; cut into 1-inch pieces.
• 3 In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 2 minutes, stirring occasionally. Stir in asparagus, mushrooms and garlic. Cook 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are tender.
• 4 In small bowl, gradually stir broth into cornstarch. Stir in onions and basil. Stir cornstarch mixture into chicken mixture. Cook and stir 1 to 2 minutes or until thickened and bubbly. Season with salt. Toss with pasta. Sprinkle with cheese.