LibreRecipes

Angel Hair with Chicken and Sun-Dried Tomatoes

Rating

1 pound whole-wheat angel-hair pasta

1 tablespoon cornstarch

1/4 cup skim milk

1/4 cup sherry (or balsamic) vinegar

1 1/2 teaspoons salt

Vegetable-oil cooking spray

1 tablespoon olive oil

3 boneless, skinless chicken breasts (about 4 ounces each)

2 cloves garlic, thinly sliced

1/4 cup sun-dried tomatoes, soaked in hot water for 10 minutes and drained

1/2 pound asparagus, thinly shaved

1/2 pound shiitake mushrooms, sliced

1/4 cup grated reduced-fat Parmesan (or Romano)

Cook pasta 2 minutes less than the package indicates. Drain; set aside. Mix cornstarch, milk, vinegar, salt and 1/2 cup water in a bowl; set aside. Coat a large skillet with cooking spray. Add oil and warm on high heat. Sauté chicken and garlic until chicken begins to brown, 2 or 3 minutes. Add tomatoes, asparagus and mushrooms. Cook 2 or 3 more minutes, until chicken is no longer pink in center and vegetables begin to soften. Reduce heat to low and stir in pasta and cornstarch mixture. Cook 1 or 2 minutes until sauce begins to thicken. Sprinkle with cheese and serve immediately.