Rosemary Chicken Pasta
Serve with baked tomatoes and a green salad.

Servings: 4

• 8 ounces uncooked penne, ziti or other pasta
• 1 clove garlic, minced
• 1/2 teaspoon dried rosemary
• 4 boneless, skinless chicken breasts, cut into thin strips
• 16 - 18 asparagus spears, sliced thin (fresh or frozen)
• 3/4 cup fat free chicken broth
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons reduced fat Parmesan cheese
• salt and pepper to taste

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.

Per Serving: 494 Calories
4g Fat (7% calories from fat)
66g Protein
45g Carbohydrate
4g Dietary Fiber
139mg Cholesterol
295mg Sodium

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