Ingredients
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1/2 lb farfalle pasta (bow-tie)
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6 ounces cooked chicken breasts, sliced 1/4 inch (may be grilled, poached or broiled)
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2 tablespoons extra virgin olive oil
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1/3 cup onion, finely chopped
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1 clove garlic, minced
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1/2 lb fresh asparagus, trimmed,cut into 1-1/2 inch lengths
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1/2 cup red bell pepper, diced
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1/2 cup basil leaves, loosely packed,sliced thinly
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4 ounces blue cheese, crumbled
Instructions
- Cook pasta according to package directions, rinse, drain and set aside.
- In medium nonstick skillet, heat olive oil; add onion and sauté until translucent.
- Stir in garlic and cook 1 minute more; add asparagus, red bell pepper, and 1/2 cup water.
- Cook uncovered until water evaporates and asparagus is tender, about 4-5 minutes.
- Stir in basil, pasta, and sliced chicken; add salt and freshly ground pepper to taste.
- Gently blend in blue cheese and serve immediately.