Pasta with Chicken, Asparagus and Sun-Dried Tomatoes

This pasta dish has a bouquet of fresh, sweet flavors. It is just as good with chicken or shrimp, penne or rotini pasta. Here I made it with chicken and tri-colored rotini for a little extra color. Leftovers freeze nicely for a take to work lunch or a quick dinner.

Pasta with Chicken, Asparagus and Sun-Dried Tomatoes
(Makes 4 servings.)

• 1/2 cup drained oil-packed sun-dried tomatoes, chopped - reserve oil
• 1 pound asparagus, trimmed, cut on diagonal into 1/2-inch pieces
• 1 pound of boneless/skinless chicken breasts, cubed (or you can substitute 1 1/4 pounds uncooked shrimp, peeled and deveined)
• 1/2 cup chopped fresh basil
• 2 large garlic cloves, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried crushed red pepper
• 1/2 cup dry white wine
• 1 3/4 cups canned low-salt chicken broth
• 2 tablespoons tomato paste
• 12 ounces penne or rotini pasta
• 3/4 cup grated Parmesan cheese
• Salt and pepper to taste

Tri-Colored Rotini with Chicken,
Asparagus and Sun-Dried Tomatoes

Heat oil reserved from tomatoes in heavy large skillet over medium heat. Add asparagus and sauté until crisp-tender, about 5 minutes. Using slotted spoon, transfer asparagus to a medium bowl.

Add sun-dried tomatoes, chicken or shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and sauté until chicken is cooked through or shrimp are just opaque in center. Transfer mixture to bowl with asparagus.

Add wine, broth and tomato paste to same skillet. Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.

Cook pasta in a large pot of boiling salted water until tender but still firm to bite. Drain then place pasta back in the pot. Add the asparagus mixture, the sauce, remaining 1/4 cup basil and cheese to the pasta. Toss over medium heat until warmed through and sauce coats pasta. Season with salt and pepper and serve.