Dinner at Our House: Rosemary Chicken Pasta

So tonight I cooked again. It went muuuuuuch better than last night. I made Rosemary Chicken Pasta and it is soooo easy to make and actually pretty good for you. I enlisted some help from Tim and the whole dish took less than 30 minutes to pull off (including prep time). It was also nice to get some verbal feedback from my dad when he said "You know, you could do this every night."

This is my plate. It was soooo yum.

If you're interested in the recipe I'll post it below. It came from a great website called http://www.lowfatlifestyle.com
Ingredients
 8 ounces uncooked penne, ziti or other pasta
 1 clove garlic, minced
 1/2 teaspoon dried rosemary
 4 boneless, skinless chicken breasts, cut into thin strips
 16 - 18 asparagus spears, sliced thin (fresh or frozen)
 3/4 cup fat free chicken broth
 2 tablespoons fresh parsley, chopped
 2 tablespoons reduced fat Parmesan cheese
 salt and pepper to taste
Directions

1. Prepare pasta according to package direction; drain.
2. Heat 1/4 cup broth in a deep non stick skillet over medium heat. Add garlic and rosemary and cook 15 seconds. Add chicken and cook, tossing well, until lightly browned, about 3 minutes.
3. Add asparagus*, remaining chicken broth, parsley and pasta to skillet. Increase heat to high and bring to a boil, stirring occasionally, until liquid has reduced enough to lightly cover pasta.
4. Sprinkle with reduced fat Parmesan, salt and pepper and toss. Serve immediately.
5. *If using frozen asparagus, make sure to thaw and drain before slicing. If using fresh, make sure to snap bottom portion that is rough off before rinsing and slicing.

Per Serving: 494 Calories

4g Fat (7% calories from fat)
66g Protein
45g Carbohydrate
4g Dietary Fiber
139mg Cholesterol
295mg Sodium