Serving Size:
Amount Per Serving
Calories: 365
Total Fat: 6g
Sodium: 533mg
Total Carbs: 52g
Fiber: 1g
Protein: 29g
This less-than-twenty-minute meal is sure to please.

Makes 4 servings

1 pound asparagus, diagonally cut into 1-inch pieces
4 to 6 cloves garlic, minced
2 teaspoons olive oil
2 teaspoons margarine
1 pound shrimp, peeled, deveined
2 cups chopped tomatoes
1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged Great Northern or navy beans
1/2 teaspoon dried marjoram leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon dried rosemary leaves
1/2 cup fat-free reduced-sodium chicken broth
2 teaspoons cornstarch
Salt and pepper, to taste
8 ounces spinach fettuccini, cooked, hot
2 tablespoons fat-free, grated parmesan cheese
In a large skillet in a medium heat, cook asparagus and garlic in oil and margarine, 1 to 2 minutes. Add shrimp and cook until pink, 2 to 3 minutes. Add tomatoes, beans, and herbs; cook, covered, until tomatoes are wilted, 2 to 3 minutes.
Mix chicken broth and cornstarch; stir into skillet. Cook over medium heat until thick, stirring frequently. Season to taste with salt and pepper.
Serve over fettuccini; sprinkle with cheese.
NOTE: 1 pound boneless, skinless chicken breast can be substituted for the shrimp. Cut chicken into 3/4

inch pieces; cook chicken in oil and margarine in large skillet over medium heat 3 to 4 minutes. Add asparagus and garlic; cook until chicken is no longer pink in the center, 2 to 3 minutes.