Flavorful folic acid at 25% Daily Value. Asparagus is a super source of folic acid, important for healthy babies.
Prep Time:
25 Min
Start to Finish:
25 Min
Makes:
6 servings (1 1/2 cups each)
INGREDIENTS
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 fat-free chicken broth with 33% less-sodium
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)
DIRECTIONS
-
Cook and drain pasta as directed on package, omitting salt.
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Meanwhile, break off tough ends of asparagus as far down as stalks snap easily. Wash asparagus; cut into 1-inch pieces.
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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.
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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.

Recipe Provides: Fats & Oils 1tsp, Grains 2oz-equivalents, Meat & Beans 2oz-equivalents, Vegetables 1c
| NUTRITION INFORMATION PER SERVING |
|---|
| Serving Size: | 1 Serving |
|---|
| Calories | 320 | Calories from Fat | 60 |
|
| | | % Daily Value | |
|---|
| Total Fat | 7g | 11% |
| Saturated Fat | 2g | 9% |
| Trans Fat | 0g | 0% |
| Cholesterol | 50mg | 16% |
| Sodium | 210mg | 9% |
| Total Carbohydrate | 37g | 12% |
| Dietary Fiber | 3g | 13% |
| Sugars | 2g | 0% |
| Protein | 27g | 0% |
|
| % Daily Value |
|---|
| Vitamin A | 8% | Vitamin C | 4% | | Calcium | 10% | Iron | 20% |
| | Exchanges: | 2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat; |
|---|
| | Carbohydrate Choices: | 2 1/2 |
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|
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| *Percent Daily Values are based on a 2,000 calorie diet. |