Total Time: 30 Minutes

Ingredients:

• • 4 cans (14.5 oz each) reduced-sodium chicken broth
  • 2 cups uncooked bow tie pasta
  • 1 Tbsp olive oil
  • 1 lb boneless skinless chicken breasts, cut into 1/2 inch strips
  • 4 green onions, chopped
  • 1 lb fresh asparagus, cut into 1 inch pieces
  • 1 1/2 cups sliced fresh shiitake mushrooms
  • 1 garlic clove, minced
  • 1/8 tsp pepper
  • 6 Tbsp shredded Parmesan cheese

Yield: 6 Servings

Directions:

1. 1. In a saucepan, bring broth to a boil. Stir in pasta; return to a boil. Reduce heat; simmer, covered, 8-10 minutes or until pasta is tender, stirring occasionally.
   2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add chicken and green onions; cook and stir 5 minutes. Add asparagus, mushrooms, and garlic; cook and stir 2-3 minutes or until chicken is no longer pink and asparagus is crisp-tender. Sprinkle with pepper.
   3. Add chicken mixture to pasta mixture, heat through. Sprinkle with cheese.