Title: Pasta with rosemary~ chicken & asparagus
 Categories: Pasta, Poultry, Low-fat
      Yield: 4 Servings
 
      8 oz Mostaccioli or Ziti
           -OR other medium pasta
           -shape, uncooked
      1 tb Vegetable oil
      1    Garlic clove; minced
    1/2 ts Dried rosemary
     10 oz Boneless chicken breast
           -(skinless), trimmed of fat
           -and cut into bite-size,
           -thin strips
     16    Asparagus spears
           - sliced thin
           -OR
     10 oz -Frozen asparagus, thawed
           -and drained, sliced thin
    1/2 c  Chicken broth
      2 tb Parsley, chopped
      2 tb Grated Parmesan cheese
           Salt
           Freshly ground pepper
 
  Prepare pasta according to package directions; drain.
  
  Heat vegetable oil in a deep skillet over medium heat. Add garlic and
  rosemary and cook 15 seconds. Add chicken and cook, tossing well,
  until lightly browned, about 3 minutes.
  
  Add asparagus, chicken broth, parsley and pasta to skillet. Increase
  heat to high and boil, stirring occasionally, until liquid has
  reduced enough to lightly cover pasta.
  
  Sprinkle Parmesan, salt and pepper over pasta and toss. Serve
  immediately.
  
  Each serving provides: 540 Calories; 33.5 g Protein; 83.3 g
  Carbohydrates; 7.4 g Fat; 43.8 g Cholesterol; 193 mg Sodium. Calories
  from Fat: 13%