Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 8 oz mostaccioli, al dente

  3. 1 pound chicken breasts, boneless, skinless, chopped in bite sized pieces

  4. 2 each garlic, cloves, chopped

  5. 1 pound asparagus, chopped

  6. 2 inch pieces

  7. 1/2 cup scallions, finely chopped

  8. 12 each carrots, baby, halved lengthwise

  9. 1/4 cup chicken stock

  10. 3 tablespoon parsley, fresh, finely chopped

  11. 1/4 teaspoon nutmeg

  12. 1 each red bell pepper, roasted

  13. 6 each cherry tomatoes, quartered

  14. 6 tablespoon parmesan cheese, nonfat, grated

  15. 1 salt, to taste

  16. 1 pepper, to taste

  17. 10 minutes. Meanwhile, heat the olive oil in a large, nonstick skillet. Add chicken and cook over medium heat until the bottom begins to turn golden. Turn chicken over and cook

  18. 1 minute longer. Stir in garlic, asparagus, scallions, carrots, chicken broth, parsley, and nutmeg. Cover and cook for about 5 minutes, or until chicken is cooked through and vegetables are tender-crisp. Remove from heat. Stir in roasted pepper and cherry tomatoes. When pasta is cooked, drain and return to pot. Toss with chicken, vegetables, and parmesan cheese over medium heat until heated through. Season with salt and pepper. Serve immediately.


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