Ingredients

　　1 pound whole-wheat angel-hair pasta

　　1 tablespoon cornstarch

　　1/4 cup skim milk

　　1/4 cup sherry (or balsamic) vinegar

　　1 1/2 teaspoons salt

　　Vegetable-oil cooking spray

　　1 tablespoon olive oil

　　3 boneless, skinless chicken breasts (about 4 ounces each)

　　2 cloves garlic, thinly sliced

　　1/4 cup sun-dried tomatoes, soaked in hot water for 10 minutes and drained

　　1/2 pound asparagus, thinly shaved

　　1/2 pound shiitake mushrooms, sliced

　　1/4 cup grated reduced-fat Parmesan (or Romano)

　　Cook pasta 2 minutes less than the package indicates. Drain; set aside. Mix cornstarch, milk, vinegar, salt and 1/2 cup water in a bowl; set aside. Coat a large skillet with cooking spray. Add oil and warm on high heat. Sauté chicken and garlic until chicken begins to brown, 2 or 3 minutes. Add tomatoes, asparagus and mushrooms. Cook 2 or 3 more minutes, until chicken is no longer pink in center and vegetables begin to soften. Reduce heat to low and stir in pasta and cornstarch mixture. Cook 1 or 2 minutes until sauce begins to thicken. Sprinkle with cheese and serve immediately.

Nutrition Per Serving

　　8.7 g fat (2 g sat fat)

　　96.8 g carbs

　　2 g fiber

　　41.9 g carbs

　　#### Nutritional analysis provided by Self