PASTA WITH ROSEMARY, CHICKEN AND ASPARAGUS
8 ounces Mostaccioli, Ziti or other medium pasta shape, uncooked
1 tablespoon vegetable oil
1 clove garlic, minced
1/2 teaspoon dried rosemary
10 ounces boneless, skinless chicken breast, trimmed of fat and cut into bite-size, thin strips
16 asparagus spears (about 2 cups), sliced thin
1 10-ounce package frozen asparagus, thawed and drained, sliced thin
1/2 cup chicken broth
2 tablespoons parsley, chopped
2 tablespoons grated Parmesan cheese
Salt and freshly ground pepper, to taste
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.