Rosemary Chicken Pasta
Prepare pasta according to package direction; drain.
Heat 1/4 cup broth in a deep non stick skillet over medium heat. Add garlic and rosemary and cook 15 seconds. Add chicken and cook, tossing well, until lightly browned, about 3 minutes.
Add asparagus*, remaining chicken broth, parsley and pasta to skillet. Increase heat to high and bring to a boil, stirring occasionally, until liquid has reduced enough to lightly cover pasta.
Sprinkle with reduced
fat Parmesan, salt and pepper and toss. Serve immediately.
*If using frozen asparagus, make sure to thaw and drain before slicing. If using fresh, make sure to snap bottom portion that is rough off before rinsing and slicing.
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