Farfalle with Asparagus and Chicken

This light meal is a perfect one-dish dinner when things get rushed. Orange zest can be substituted for the lemon zest.
  • 6 oz. whole wheat farfalle pasta
  • 1 c. chicken broth
  • 4 tsp. cornstarch
  • 1 tsp. lemon zest
  • 1/4 c. chopped green onions
  • Cooking spray
  • 3/4 lb. asparagus, trimmed and cut into 1-inch pieces
  • 1 red bell pepper, coarsely chopped
  • 1 cup roasted chicken, shredded

Prepare the pasta according to the package directions and drain. In a screw-top jar, combine the chicken broth, cornstarch, lemon zest and green onions. Shake to thoroughly combine.

Meanwhile, heat the cooking spray over high heat in a 10-inch skillet. Add the asparagus and red bell pepper. Stir-fry for 3-4 minutes or until crisp-tender. Add the roasted chicken and mix to combine. Add the contents of the screw-top jar and mix well to coat. Add the drained pasta and toss to coat. Serve immediately.

  • Yields: 4 servings
  • Preparation Time: 20 minutes
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