Angel Hair With Chicken And Sun-Dried Tomatoes
- 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. Saute 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.
pasta, cornstarch, milk, sherry, salt, vegetableoil cooking spray, olive oil, chicken breasts, garlic, tomatoes, shiitake mushrooms, parmesan
Taken from www.epicurious.com/recipes/food/views/angel-hair-with-chicken-and-sun-dried-tomatoes-237145 (may not work)