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bow ties with chicken and asparagus

(4)
Robyn1757 avatar
Blue Ribbon Recipe by
Robyn Bruce
@Robyn1757
Linglestown, PA

This is an awesome meal. It makes a lot of food. 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!

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Blue Ribbon Recipe

You're going to love how easy this bow tie pasta with chicken and asparagus dinner is to prepare. Fresh asparagus has a nice crunch and adds a wonderful pop of color. Sliced mushrooms, pieces of chicken breasts, and the farfalle pasta add heartiness to the meal. This skillet dinner is a quick and healthy meal. Leftovers will heat up nicely.

— The Test Kitchen @kitchencrew
(4)
yield 6 serving(s)
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For bow ties with chicken and asparagus

  • 4 c
    bow tie pasta (Farafalle)
  • 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
    fresh mushrooms, sliced
  • 2 clove
    garlic, finely chopped
  • 1 Tbsp
    corn starch
  • 1 c
    chicken broth
  • 1/2 c
    diced onion
  • 1 tsp
    dried basil
  • salt, to taste
  • 4 Tbsp
    lemon juice
  • 1/2 c
    finely shredded Parmesan cheese, not grated

How To Make bow ties with chicken and asparagus

  • Drain cooked pasta.
    1
    Cook and drain pasta as directed on the package. Do NOT use salt in the water. It will taste way too salty when the recipe is done. You can adjust the taste with salt when the recipe is finished.
  • Chop asparagus.
    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.
  • Cook chicken, asparagus, and mushrooms.
    3
    In a 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken. Cook for 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.
  • Stir in corn starch mixture, Parmesan cheese, and pasta.
    4
    In a small bowl, gradually stir corn starch into the broth. Stir in onions and basil. Stir corn starch mixture into the chicken mixture. Cook and stir for 1 to 2 minutes or until thickened and bubbly. Season with salt. Toss with pasta. Add lemon juice and toss again. Sprinkle with cheese.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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