|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|
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.
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.
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.