8 oz bow-tie pasta
3/4 lb asparagus, ends
trimmed, cut into 1 1/2” pieces
2 tsp olive oil
2 onions, quartered and sliced
1/2 cup white wine
3 cloves garlic, minced
2 tsp minced fresh rosemary or 1 tsp dried, crushed
1/2 lb boneless, skinless smoked chicken breasts, cut into 2” strips
1 cup fat-free reduced-sodium chicken broth
1/3 cup grated parmesan cheese
Cook the pasta according to package directions; add the asparagus during the last 3 minutes of cooking time. Meanwhile, warm the oil in a large nonstick skillet over medium heat. Add the onions. Cover and cook, stirring often, for 20 to 25 minutes, or until very soft. Increase the heat to medium-high. Add the wine, garlic, and rosemary. Stir to combine. Cook for 5 minutes, or until the wine is almost evaporated. Add the chicken and broth. Cook for 5 minutes, or until the broth is reduced by one-third. Place the pasta and asparagus in a serving bowl. Top with the sauce. Sprinkle with the Parmesan.
From The New Classics Cookbook.