Bow Ties with Chicken and Asparagus

Looking for a delicious skillet dinner? Then check out this asparagus, chicken and bow-tie pasta ready in 25 minutes. ...MORE + LESS -

4 cups (1 L) uncooked bow-tie pasta

1 lb (500 g) fresh asparagus spears

1 tbsp (15 mL) canola oil

1 lb (500 g) boneless skinless chicken breasts, cut into 1-inch/2.5 cm pieces

3 cups (750 mL) sliced fresh mushrooms

2 cloves garlic, finely chopped

1 cup (250 mL) reduced-sodium chicken broth

1 tbsp (15 mL) cornstarch

4 medium green onions, sliced (1/4 cup/50 mL)

2 tbsp (25 mL) chopped fresh basil leaves

Salt, if desired

1/4 cup (50 mL) finely shredded Parmesan cheese

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1

Cook and drain pasta as directed on package, omitting salt.
2

Meanwhile, break off tough ends of asparagus as far down as stalks snap easily. Wash asparagus; cut into 1-inch pieces.
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 centre and vegetables are tender.
4

In small bowl, gradually stir broth into cornstarch. 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. Sprinkle with cheese.