1 ½ cups uncooked mostacolli pasta
¼ cup chopped green pepper
¾ cup fresh mushrooms sliced
Two 3-ounce boneless, skinless chicken breasts cut into 1 inch cubes
2 cloves garlic, minced
1 low sodium can (12 ounces) diced tomatoes with herbs, including juice
1 ounce soft goat cheese, crumbled
2 Tbsp Parmesan cheese
2 Tbsp of olive oil or nonstick cooking spray
1.Fill a large pot with 8 cups of water and bring to a boil. Add the pasta and cook until tender, 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly. Set aside.
2.Spray a large nonstick frying pan with cooking spray or coat bottom of pan with small amount of olive oil. Add the chicken, mushrooms, green peppers and garlic and sautÃ© over medium-high heat.
3.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 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.
5.In a large bowl, add the cooked pasta, steamed asparagus, chicken mixture and goat cheese. Toss gently to mix evenly.
6.To serve, divide the pasta mixture between 2 plates. Sprinkle each serving with Â½ tablespoon Parmesan cheese. Serve immediately.
Yield: 2 servings