PENNE WITH CHICKEN, MUSHROOMS AND ASPARAGUS Makes about 9 cups Preparation time: 15 minutes Cooking time: less than 20 minutes, plus pasta 8 ounces multigrain penne pasta 1 tablespoon olive oil 1 clove minced garlic 2 tablespoons thinly sliced green onions 8 ounces sliced crimini mushrooms 1 tablespoon chopped fresh parsley 1/4 cup white wine or fat-free chicken broth 1/2 pound fresh asparagus, cut into 1-inch pieces 2 cups leftover cooked diced chicken breast 1/4 cup freshly grated parmesan cheese Cook pasta according to directions; drain. Heat oil in a large nonstick skillet on medium; add garlic, onions, mushrooms and parsley. Cook 5 minutes or until mushrooms start to lose their moisture, stirring occasionally. Add wine or broth and asparagus and cook 8 minutes. Add chicken and cook 3 minutes or until heated through. Add chicken mixture to pasta; toss to mix. Add cheese and toss to coat. Per serving: 183 calories, 16 grams protein, 4 grams fat (20 percent calories from fat), 1 gram saturated fat, 19 grams carbohydrate, 28 milligrams cholesterol, 72 milligrams sodium, 3 grams fiber.
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