Chicken and Asparagus tossed with Penne

Serves 2


Ingredients

1 1/2 cups uncooked penne pasta
1 cup chopped asparagus
6 ounces boneless, skinless chicken breasts, cut into 1-inch cubes
2 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes with herbs, including juice
1 ounce soft goat cheese, crumbled
1 tablespoon Parmesan cheese


Directions

1. Fill a large pot 3/4 full with water and bring to a boil.
2. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions.
3. Drain the pasta thoroughly.
4. Set aside.
5. In a pot fitted with a steamer basket, bring 1 inch of water to a boil.
6. Add the asparagus.
7. Cover and steam until tender-crisp, about 2 to 3 minutes.
8. Spray a large nonstick frying pan with cooking spray.
9. Add the chicken and garlic and saute over medium-high heat.
10. Cook until the chicken is golden brown, about 5 to 7 minutes.
11. Add the tomatoes, including their juice, and simmer 1 minute more.
12. In a large bowl, add the cooked pasta, steamed asparagus, chicken mixture and goat cheese.
13. Toss gently to mix evenly.

To serve, divide the pasta mixture between 2 plates.
Sprinkle each serving with 1/2 tablespoon Parmesan cheese.
Serve immediately.



Nutritional Analysis (per serving)

Calories 455
Cholesterol 81 mg
Protein 41 g
Sodium 240 mg
Carbohydrate 55 g
Fiber 6.5 g
Total fat 8 g
Potassium 462 mg
Saturated fat 3.5 g
Calcium 125 mg
Monounsaturated fat 2 g