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Lemony Chicken And Bow Tie Pasta With Asparagus

Lemony Chicken And Bow Tie Pasta With Asparagus is a chicken eat-lf mailing list pasta recipe made with Uncooked Bow Tie Pasta Dry Measure, Fresh Asparagus, Defatted Chicken Broth, Cornstarch, and Sugar. About 30 min from start to finish for 4. Keep it handy for the next time you cook it.

Ingredients

• 4 oz
• 3/4 lb
• 1 cup
• 4 tsp
• 1 tsp
• 14 oz
• 1
• 1/4 cup
• 1 tsp

Method (preview)

1. 1

   Put water for pasta on burner; bring to a boil.

2. 2

   Meanwhile, cut asparagus into 1.5-inch pieces. Core and cut the bell pepper into 1-inch pieces or strips, halved.

3. 3

   Cook pasta to desired doneness as directed on package, adding asparagus during last 2 to 4 minutes of cooking time; cook until asparagus is crisp tender.

4. 4

   Drain; cover to keep warm. (Tip: 12 to 15 mins for pasta).

5. 5

   Meanwhile, in small bowl, combine broth, cornstarch and sugar; blend well. Set aside.

6. 6

   Spray large nonstick skillet with nonstick cooking spray.

7. 7

   Heat over medium-high heat until hot.

8. 8

   Add chicken and saute until chicken loses most of it's pinkness (3 mins).

9. 9

   Add bell pepper and onion and cook 3 minutes or until chicken is lightly browned.

10. 10

    Add cornstarch mixture to skillet; cook and stir just until mixture begins to thicken.

11. 11

    Add cooked pasta and asparagus, onions and lemon peel; cook and stir until thoroughly heated.

12. 12

    If desired, add salt and pepper to taste. [267 cals, 2g fat (8% cff), 3g fiber, 5 PTS]

13. 13

    Variation: Add 2-3 tablespoons fresh lemon juice to the cornstarch mixture.

14. 14

    "Pictured on Cover of Magazine; chicken may be omitted"