Sautéed Asparagus and Mushroom Chicken Pasta

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PERDUE^® SHORT CUTS^® Carved Chicken Breast, Olive Oil & Rosemary (9 oz.)

In The Refrigerated Meat Case

Sautéed Asparagus and Mushroom Chicken Pasta

PREP TIME: 15min COOK TIME: 10min

Serves 4

530
Calories
51g
Protein
810mg
Sodium
2.5g
Sat. Fat
7g
Sugar

Serving Per Recipe: 4
Amount Per Serving
Calories 530
% Daily Value*
Total Fat 14g	22%
	Saturated Fat 2.5g	13%
Cholesterol 95mg	32%
Sodium 810mg	34%

Total Carbs 51g	17%
	Dietary Fiber 5g	20%
	Sugars 7g
Protein 51g
Vitamin A 30%
Vitamin C 70%
Calcium 10%
Iron 25%
*Percent Daily Values are based on a 2,000 calorie diet.

PERDUE® SHORT CUTS® Carved Chicken Breast, Olive Oil & Rosemary (9 oz.)

In The Refrigerated Meat Case

PERDUE^® SHORT CUTS^® Carved Chicken Breast, Olive Oil & Rosemary (9 oz.)

In The Refrigerated Meat Case

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Ingredients

2 packagesPERDUE^® SHORT CUTS^® Carved Chicken Breast, Olive Oil & Rosemary (9 oz.)

2 tbspolive oil

1 clovegarlic, minced

16 spearsasparagus, 1-inch pieces

1 8-ounce packagebutton mushrooms, sliced

1 mediumred dell pepper, chopped

1 cupchicken stock

2 tbspparsley, chopped

8 ouncesbow tie pasta (1/2 box), cooked

1/4 cupParmesan cheese, grated

Step 1

Saute

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.

Step 2

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.

Step 3

Toss

Add the chicken and the pasta. Toss to coat. Cook until heated through.

Step 4

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.