Farfalle with chicken, asparagus and tomatoes
320 g, (farfalle - bow tie)
skinless chicken breast
400 g, cut into 1cm slices
2 bunch(es), trimmed, cut into 3cm pieces
250 g, halved
2 clove(s), thinly sliced
¼ cup(s), (60ml)
2 individual, thinly sliced
1 x 3 second spray(s)
- Cook the pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Return pasta to the pan.
- Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook chicken, in batches, for 1–2 minutes each side or until golden and cooked through. Remove from pan and cover to keep warm.
- Heat oil in same frying pan. Cook asparagus, tomatoes and garlic, stirring, for 2–3 minutes or until asparagus is just tender and tomatoes have softened. Add stock and cook for 1 minute.
- Add vegetable mixture, green shallots, basil and chicken to the pasta. Toss gently to combine. Season with freshly ground black pepper. Serve.