Chicken and Pasta Stir-Fry

 

2

cups uncooked farfalle (bow-tie) pasta (4 ounces)

1

pound asparagus, cut into 2-inch pieces (3 cups)

2

medium onions, sliced

1 1/2

cups ready-to-serve chicken broth

2

cups cubed chicken

3

tablespoons chopped fresh or 1 tablespoon dried basil leaves

3

tablespoons chopped sun-dried tomatoes (not oil-packed)

1/4

teaspoon pepper

Freshly grated Parmesan cheese, if desired

• 1 Cook and drain pasta as directed on package.
• 2 Spray 12-inch skillet with cooking spray; heat over medium heat. Cook asparagus, onions and 1 cup of the broth in skillet 5 to 7 minutes, stirring occasionally, until liquid has evaporated.
• 3 Add chicken; stir-fry about 5 minutes to heat through.
• 4 Stir in remaining 1/2 cup broth, the basil, tomatoes, pepper and pasta. Cook about 2 minutes, stirring frequently, until mixture is hot. Sprinkle with cheese.