Asparagus and Chicken Pasta
1 pound pasta
8 asparagus spears, cut into 2-inch pieces
1 tablespoon olive oil
4 4-ounce skinless chicken breasts, cut into thin strips
1 teaspoon dried basil
½ teaspoon salt
½ teaspoon black pepper
¼ cup white wine
½ cup parmesan cheese
1. Cook the pasta in a pot of boiling water according to package
directions, 9 to 10 minutes. Drain and set aside.
2. Meanwhile, heat oil in a large skillet over medium. Add chicken and
cook until lightly browned, 5 to 7 minutes, stirring. Add asparagus
and basil and cook until softened, 3 minutes.
3. Add salt, pepper, and wine; bring to a boil over high heat, reduce,
and simmer until liquid is almost gone and chicken is cooked through,
3 to 4 minutes.
4. Add reserved pasta and cheese to skillet; toss to coat and serve
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