- 4 Sliced chicken breasts
- 2 Bunches asparagus
- 1 Cup sliced mushrooms
- 1 Diced red pepper
- 3 Cups chicken broth
- 1 Cup white cooking wine
- 2 Tablespoons diced garlic
- ½ Cup cream
- Salt and pepper
- 2 Tablespoons olive oil
- 2 Tablespoons cornstarch mixed with 1 tablespoon water
- ½ Cup Parmesan cheese (optional)
- 1 Package farfalle pasta (you can also use penne) – can be wheat or reg.
Boil pasta noodles until al dente.
Cut veggies into approximately one-inch size pieces.
Sauté chicken breast in 1-tablespoon olive oil and 1 tablespoon diced garlic. About half-way through cooking, add ½ cup white wine and sprinkle salt and pepper. Sauté until pan starts to sear the chicken. Remove from heat and set aside.
In a separate sauté pan, heat 1 tablespoon olive oil with 1 tablespoon diced garlic. Add mushrooms first and cook ALMOST thoroughly. Add peppers and asparagus and sauté for around two minutes (don’t let veggies become too soft). Sprinkle salt and pepper.
Makes 8 servings!
Nutrition information (without Parmesan cheese):
- Serving size 2 cups
- Calories: 371
- Protein: 18 grams
- Carbohydrates: 30 grams
- Fat: 14 grams