Lemon Chicken with Asparagus and Pasta

• 4 1/2 ounces uncooked whole-grain bow-tie pasta (about 1 2/3 cups)
• 2 teaspoons olive oil
• 8 ounces fresh asparagus, trimmed and cut into 1 1/2-inch pieces
• 3 ounces presliced fresh button mushrooms
• 1 medium green onion (green and white parts), chopped, and 1 medium green onion (green and white parts), chopped, divided use
• 1 pound boneless, skinless chicken breasts, all visible fat discarded, cut into 3/4-inch cubes
• 1 cup fat-free, low-sodium chicken broth
• 2 tablespoons lemon juice
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 2 tablespoons shredded or grated Parmesan cheese

1. Prepare the pasta using the package directions, omitting the salt and oil.
2. Drain well in a colander.
3. Meanwhile, in a large skillet, heat the oil over medium-high heat, swirling to coat the bottom.
4. Cook the asparagus, mushrooms, and 1 green onion for 3 minutes, stirring frequently.
5. Stir in the chicken.
6. Cook for 4 minutes, stirring frequently.
7. Stir in the broth, lemon juice, pepper, and salt.
8. Cook, covered, for 3 minutes, or until the chicken is no longer pink in the center and the vegetables are tender-crisp.
9. Stir the pasta into the chicken mixture.
10. Cook for 1 minute, or until heated through.
11. Sprinkle with the remaining 1 green onion and the Parmesan.
12. (Per Serving)
13. Calories: 331
14. Total Fat: 5.0g
15. Saturated: 1.0g
16. Trans: 0.0g
17. Polyunsaturated: 1.0g
18. Monounsaturated: 2.5g
19. Cholesterol: 68mg
20. Sodium: 210mg
21. Carbohydrates: 37g
22. Fiber: 5g
23. Sugars: 3g
24. Protein: 36g
25. Dietary Exchanges
26. 2 1/2 Starch
27. 3 Very Lean Meat

wholegrain, olive oil, fresh asparagus, fresh button mushrooms, green onion, chicken breasts, chicken broth, lemon juice, pepper, salt, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/lemon-chicken-with-asparagus-and-pasta-375739 (may not work)