1 * cup uncooked penne pasta
1 cup chopped asparagus
6 ounces boneless, skinless chicken breasts, cut into 1-inch cubes
2 cloves garlic
1 can (14.5 ounces) diced tomatoes with herbs, including juice
1 ounce feta cheese, crumbled
1 tablespoon Parmesan cheese
Cook penne pasta until al dente (tender), 10 to 12 minutes, or according to package directions. Drain the pasta thoroughly. Set aside.
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 2-3 minutes.
Spray a large nonstick frying pan with cooking spray. Add the chicken and garlic and saut* over medium-high heat. Cook until the chicken is golden brown, about 5-7 minutes. Add the tomatoes, including the juice, and simmer 1 minute more.
In a large bowl, add the cooked pasta, steamed asparagus, chicken mixture and feta cheese. Toss gently to mix evenly.
Divide pasta mixture into two servings and sprinkle with Parmesan cheese. Serve immediately.
Nutritional Analysis (per serving)
Calories 455 Cholesterol 81 mg
Protien 41 g Sodium 240 mg
Carbohydrate 55 g Fiber 6.5 g
Total fat 8 g Potassium 462 mg
Saturated fat 3.5 Calcium 125 mg
Monounsaturated Fat 2 g