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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pasta / Number of Servings: 4 |
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Directions: Cook pasta in a large pot of salted boiling water until ad dente, about 8
min. Meanwhile, snap off and discard woody ends of asparagus.
Then, slice spears into 2 inch pieces. Set aside to add to pasta during
last 3 min. of cooking. Meanwhile, cut chicken into strips. Heat oil in a
large frying pan set over medium heat. Add chicken. Stir often until
cooked through, about 3 min. Stir in wine and seasonings. Drain pasta and
asparagus. Toss with chicken.
| Ingredients:
450 Package(s) Pasta, such as penne
1 Asparagus
4 Chicken breasts, skinned and
2 Teaspoon(s) Lemon juice, fresh
1/2 Teaspoon(s) Basil Salt and pepper
1/2 Cup(s) Italian-style breadcrumbs
2 Teaspoon(s) White wine |
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