Sautéed Asparagus and Mushroom Chicken Pasta
1 Reviews
Sautéed Asparagus and Mushroom Chicken Pasta
1 Reviews
In the fresh meat case
-
Prep Time: 15 min
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Cook Time: 10 min
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Serves 4
- 530
Calories
- 51G
Protein
- 810MG
Sodium
- 2.5G
Sat.fat
- 7G
Sugar
In the fresh meat case
Ingredients
2 tbsp. olive oil
1 clove garlic, minced
16 spears asparagus, 1-inch pieces
1 8 oz. pkg. button mushrooms, sliced
1 medium red bell pepper, chopped
1 cup chicken stock
2 tbsp. parsley, chopped
8 oz. bow tie pasta (1/2 box), cooked
1/4 cup Parmesan cheese, grated
Sauté
In a large skillet, heat the olive oil over medium-high heat. Add the garlic and sauté for 30 seconds. Add the asparagus, mushrooms and red bell pepper. Sauté for 2 to 3 minutes until the vegetables are slightly softened.
Sauté
In a large skillet, heat the olive oil over medium-high heat. Add the garlic and sauté for 30 seconds. Add the asparagus, mushrooms and red bell pepper. Sauté for 2 to 3 minutes until the vegetables are slightly softened.
Simmer
Add the chicken stock and bring to a boil. Reduce the heat and simmer for 2 to 3 minutes until the vegetables are cooked but still slightly firm.
Simmer
Add the chicken stock and bring to a boil. Reduce the heat and simmer for 2 to 3 minutes until the vegetables are cooked but still slightly firm.
Toss
Add the chicken and the pasta. Toss to coat. Cook until heated through.
Toss
Add the chicken and the pasta. Toss to coat. Cook until heated through.
Serve
Remove the skillet from the heat. Toss with the parsley and Parmesan cheese. Divide the pasta onto 4 plates and serve with extra Parmesan cheese on the side if desired.
Serve
Remove the skillet from the heat. Toss with the parsley and Parmesan cheese. Divide the pasta onto 4 plates and serve with extra Parmesan cheese on the side if desired.
Sautéed Asparagus and Mushroom Chicken Pasta
20 
Sounds delicious! an't wait to make it
Carolyn Tedeschi