Recipe for Pasta with Rosemary, Chicken and Asparagus

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Yield:

Ingredients:

Amount	Ingredient
8 oz	Mostaccioli uncooked Ziti or other medium pasta shape
1 tbl	vegetable oil
1 x	clove garlic minced
1/2 tsp	dried rosemary
10 oz	boneless skinless chicken breasts trimmed of fat and cut into bite-size thin strips
16 x	asparagus spears sliced thin (about 2 cups) or 1 10-oz. frozen asparagus thawed and drained sliced thin
1/2 cup	chicken broth
2 tbl	parsley chopped
2 tbl	grated Parmesan cheese

Instructions:

Instructions: Prepare pasta according to package directions; drain. Heat vegetable oil in a deep skillet over medium heat. Add garlic and rosemary and cook 15 seconds. Add chicken and cook, tossing well, until lightly browned, about 3 minutes. Add asparagus, chicken broth, parsley and pasta to skillet.

Increase heat to high and boil, stirring occasionally, until liquid has reduced enough to lightly cover pasta. Sprinkle Parmesan, salt and pepper over pasta and toss. Serve immediately.

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