bowties with chicken and asparagus

★★★★★ 3
Robyn1757 avatar
By Robyn Bruce
from Middletown, PA

This is an awesome meal. It makes a lot of food and I live alone, but I love to have the leftovers to take for a healthy lunch at work during the week. The best part is -- it's REALLY quick to make!

★★★★★ 3
serves 6
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For bowties with chicken and asparagus

  • 4 c
    uncooked bow-tie pasta (farafalle) (8 oz.) you'll have a little left over in the box and may be tempted to throw it in, but don't. it will be too dry.
  • 1 lb
    fresh asparagus spears
  • 1 Tbsp
    canola oil
  • 1 lb
    boneless, skinless chicken breast cut into bite sized pieces (about 2 breasts)
  • 8 oz
    package sliced fresh mushrooms
  • 2 clove
    garlic, finely chopped (or you can just use about a teaspoon or so of garlic powder or to taste
  • 1 c
    chicken broth from a carton or can
  • 1 Tbsp
    corn starch
  • 1/2 c
    diced onion
  • 1 tsp
    dried basil or italian seasoning (your choice)
  • 1/2 c
    finely shredded parmesan cheese (not grated)
  • 4 Tbsp
    lemon juice (either fresh or from a bottle -- i use the bottled)

How To Make bowties with chicken and asparagus

  • 1
    Cook and drain pasta as directed on package. Do NOT use salt in the water. It will taste way too salty when recipe is done. You'll get salt from the chicken broth and Parmesan cheese. You can adjust taste with salt when recipe is finished.
  • 2
    Meanwhile, break off tough ends of asparagus as far down as stalks snap easily. Wash asparagus and cut into 1 inch pieces. (If you're not an asparagus eater, you could substitute a pound of fresh broccoli florets and cuts).
  • 3
    In 12 inch nonstick skillet, heat oil over medium-high heat. Add chicken. Cook 2 minutes, stirring occasionally. Stir in asparagus, mushrooms and garlic. Cook 6 to 8 minutes, stirring occasionally until chicken is no longer pink in center and vegetables are tender.
  • 4
    In small bowl, gradually stir cornstarch into the broth. Stir in onions and basil. Stir cornstarch mixture into chicken mixture. Cook and stir 1 to 2 minutes or until thickened and bubbly. Season with salt. Toss with pasta. Add lemon juice and toss again. Sprinkle with cheese.
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