|2||packages PERDUE® SHORT CUTS® Carved Chicken Breast, Olive Oil & Rosemary (9 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.
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.