Ingredients:
- 10 ounces penne pasta
- 1 tbsp olive oil
- 3/4 pound chicken breasts, cut into strips
- 2 garlic cloves, crushed
- 1/2 pound asparagus, cut into 1 1/2-inch diagonal pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1/2 cup fresh chopped parsley
Preparation:
Boil penne according to instructions on package.Meanwhile, heat oil in a large nonstick skillet. Add garlic and saute for 1 minute. Add chicken, followed by the asparagus and red pepper; stir for about 5 minutes until the chicken is no longer pink and the vegetables are tender-crisp.
In a large bowl, toss chicken mixture with hot penne and fresh parsley. Serves 4.
Per Serving: Calories 406, Calories from Fat 54, Total Fat 6.2g (sat 0.8g), Cholesterol 49mg, Sodium 61mg, Carbohydrate 57.9g, Fiber 4.5g, Protein 30.1g
