Chicken and Asparagus Pasta

Chicken and Asparagus Pasta

6 oz. Boneless Chicken Breast, cut into strips.
8 oz Portobello mushrooms, sliced
1 lb fresh asparagus, cut into 2” pieces
1 cup balsamic vinagrette dressing
2 Tbsp. Chopped sun dried tomatoes
2 cups bow tie or shell pasta, cooked and drained


Cook chicken in 1 tablespoon vegetable oil in a large skillet about 5-7 minutes or until no longer pink inside, adding salt and pepper to taste. Remove chicken from skillet and cook mushrooms and asparagus with ¼ C dressing just until tender, stirring frequently. Add remaining dressing, tomatoes, pasta, and chicken. Cook, covered, 5 minutes or until heated through.

For other great recipes, see my other blogs...
Beef Recipes
Grill Recipes
Crock Pot Recipes