Rosemary Pecan Chicken Salad Boats
PREP TIME: 15min COOK TIME: 10min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 14g||22%|
|Saturated Fat 2.5g||13%|
|Total Carbs 51g||17%|
|Dietary Fiber 5g||20%|
|Vitamin A 30%|
|Vitamin C 70%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
In The Refrigerated Meat Case
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2 tbsp.olive oil
1 clovegarlic, minced
16 spearsasparagus, 1-inch pieces
1 8 oz. pkg.button mushrooms, sliced
1 mediumred bell pepper, chopped
1 cupchicken stock
2 tbsp.parsley, chopped
8 oz.bow tie pasta (1/2 box), cooked
1/4 cupParmesan cheese, grated
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.
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.
Add the chicken and the pasta. Toss to coat. Cook until heated through.
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 PastaAdd Your Comment