Take advantage of the fresh asparagus in the markets right now with this pasta and vegetable dish.
Ingredients:
1 pound of whole wheat rotini pasta
½ pound of asparagus, cut into 1 inch pieces
½ cup grated carrots
½ cup zucchini, cut into strips
¼ cup chopped fresh basil
1 cup of cooked chicken (you can buy this in the deli)
1 jar of Alfredo sauce
Parmesan cheese for topping
Preparation:
Cook the pasta in boiling water according to package directions.
During the last 3 minutes of cooking, toss in the asparagus.
Drain the pasta and asparagus.
Stir in the carrots, zucchini, basil, chicken, and Alfredo sauce.
Sprinkle with Parmesan cheese.
More great recipes are at my Sacramento Easy Meals Examiner website.
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