1 pound fresh asparagus
1 (16 ounce) box Dreamfields Low-Carb Penne Rigate
2 tablespoons olive oil
2 cloves garlic, chopped
1 (8 ounce) container fresh mushrooms
1 tablespoon fresh parlsey, chopped
2 (4.5 ounce) cans Swanson's® Chunk Chicken Breast
1/2 cup H-E-B Fresh Garlic Caesar Dressing
1/2 cup shredded Parmesan cheese
Cut and discard 1 inch off the tough end of the asparagus spears. Cut the trimmed asparagus spears into 1-inch pieces and set aside.
Cook 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.
Meanwhile, 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.
Add 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
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