Sautéed Asparagus and Mushroom Chicken Pasta

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Serves 4 | Prep/Cook Time: 25 Min
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Calories
530
Protein
51g
Sodium
810mg
Sat.Fat
2.5g
Sugar
7g
INGREDIENTS
2 packages PERDUE® SIMPLY SMART® Olive Oil and Rosemary Chicken Strips (8 oz.)
2 tbsp olive oil
1 clove garlic, minced
16 spears asparagus, 1-inch pieces
1 8-ounce package button mushrooms, sliced
1 medium red dell pepper, chopped
1 cup chicken stock
2 tbsp parsley, chopped
8 ounces bow tie pasta (1/2 box), cooked
1/4 cup Parmesan cheese, grated
INSTRUCTIONS
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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.
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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.
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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.
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STEP 3: 
Toss
Add the chicken and the pasta. Toss to coat. Cook until heated through.
Perdue