Source: Dreamfields

A quick meal made with lightly sauteed vegetables, chicken breast, and penne tossed in a white wine sauce.

Servings

13.25 oz Dreamfields Penne Rigate
2 tbsp olive oil
2 medium garlic cloves , minced
2 oz fresh green onions , chopped
1 cup fresh mushroom slices
1 tbsp chopped parsley
12 oz boneless skinless chicken breasts , cut into 1-inch cubes
0.5 cup white wine , or chicken broth
1 lb fresh asparagus
0.25 cup grated Parmesan cheese

1 Heat oil in 12-inch skillet over medium heat; saute garlic, onion, mushrooms and parsley for 3-5 minutes, stirring occasionally.
2 Add chicken and cook for 10 minutes or until meat is cooked through and no longer pink.
3 Add cooking wine and asparagus and cook for 10 minutes.
4 Meanwhile, cook pasta according to package directions; drain.
5 Combine chicken and asparagus sauce and toss. Top with Parmesan cheese and serve.

NOTE: Although Dreamfields' pastas contain 42g of carbohydrates per 2-ounce serving, Dreamfields calculates only 5g "digestible carbs" because of the unique formulation they use. The Nutrition Facts for this recipe are based on that 5g per serving calculation. Please visit www.dreamfieldsfoods.com for more information.