INGREDIENTS:
- 3 cups whole wheat extra wide pasta
- 12 spears asparagus
- 1/2 chicken breast, bone and skin removed
- 1-1/2 cups fresh mushrooms, pieces or slices
- 1/2 cup low sodium chicken broth
- 1 tbsp extra virgin olive oil
- 1/4 cup feta cheese, crumbled
- 1 medium tomato
- Pinch of pepper, red or cayenne
DIRECTIONS
- Cook pasta according to package directions.
- Meanwhile, cut chicken into bite-sized cubes and place in skillet with olive oil.
- Cook until partially done.
- Add asparagus and mushrooms, continue cooking until chicken is done.
- Add chicken broth and cover pan, cook until asparagus is crisp tender.
- Add pasta, red pepper flakes (to taste), and feta cheese. Remove from heat.
- Serve with fresh diced tomatoes to garnish. Enjoy!
Number of Servings: 4
