1(16 ounce) boxDreamfields Low-Carb Penne Rigate,
1(8 ounce) containerfresh mushrooms,
1tablespoonfresh parlsey, chopped,
2(4.5 ounce) cansSwanson's® Chunk Chicken Breast,
1/2cupH-E-B Fresh Garlic Caesar Dressing,
1/2cupshredded Parmesan cheese,
1Cut and discard 1 inch off the tough end of the asparagus spears. Cut the trimmed asparagus spears into 1-inch pieces and set aside.
2Cook pasta according to package directions, but after the first 8 minutes of cooking, add cut asparagus to boiling pasta. Allow pasta to boil again and cook for 2 more minutes. Drain pasta-asparagus mixture thoroughly.
3Meanwhile, as the pasta is cooking, heat a large skillet over High heat for 2 minutes. Add olive oil, garlic, mushrooms, and parsley to hot skillet and stir fry for 4 minutes or until mushrooms are tender. Add chicken and garlic Caesar dressing and cook 2 more minutes.
4Add hot pasta and asparagus to mushroom mixture and toss. Pour into a large pasta bowl and season to taste with salt and black pepper. Top pasta dish with shredded Parmesan cheese and serve immediately
No Nutritional Information Available