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Photo of Farfalle with chicken, asparagus and tomatoes by WW

Farfalle with chicken, asparagus and tomatoes

9
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Moderate
This simple summer pasta bursts with fresh flavour and is equally delicious with added haloumi cheese for extra flavour!

Ingredients

Dry pasta

320 g, (farfalle - bow tie)

Skinless chicken breast

400 g, cut into 1cm slices

Olive oil

2 tsp

Asparagus

2 bunch(es), trimmed, cut into 3cm pieces

Cherry tomatoes

250 g, halved

Garlic

2 clove(s), thinly sliced

Vegetable stock

¼ cup(s), (60ml)

Green shallot(s)

2 individual, thinly sliced

Fresh basil

⅓ cup(s)

Oil spray

1 x 3 second spray(s)

Instructions

  1. Cook the pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Return pasta to the pan.
  2. 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.
  3. 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.
  4. Add vegetable mixture, green shallots, basil and chicken to the pasta. Toss gently to combine. Season with freshly ground black pepper. Serve.

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