- 1 lb cooked penne or medium shells pasta
- 8 Asparagus Shoots
- 4 boneless skinned chicken breasts, cut up to stir fry
- olive oil to cover bottom of skillet very thinly
- 1/2 teaspoon basil
- fresh ground pepper
- 1/2 cup grated Parmesan cheese
- 2 tbsp. white wine
Boil water for pasta. When boiling add pasta. Break off ends of asparagus and cut into halves. Add asparagus for the last three minutes of cooking time. Drain and set aside.
Sautee chicken in oil over medium heat. Cook for about 3 minutes. Add wine, cheese, basil and pepper. Stir well. Place pasta in a large bowl and put chicken over mixture. Toss well and serve.
Any leftovers, add a touch of mayo and a tablespoon (or so) of Italian dressing for a great pasta salad. Can also be added cold to salad greens and served with crusty french bread for a light lunch.