Chicken & Asparagus Pasta

Serves 2

Ingredients:

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

Nutritional Analysis:

(per serving)


Serving size: ½ of recipe

Calories: 455


Cholesterol: 81 mg


Protein: 41 g


Sodium: 240 mg


Carbohydrate: 55 g


Potassium: 462 mg


Total fat: 8 g


Saturated fat: 3.5 g


Monosaturated Fat: 2 mg


Calcium: 125 mg


Fiber: 6.5 g