Welcome to Sweetwater Growers Hydroponic Farms & Infused Oils

Bowtie Pasta with Chicken and Asparagus

Ingredients:

• 16 ounces bowtie pasta
• 1 pound boneless chicken breasts
• 1/4 teaspoon salt
• dash pepper
• 3 TBS Sweetwater Growers Infused Garlic Basil Oil
• 8 ounces sliced mushrooms
• 1/2 cup chicken broth
• 4 TBS lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 20 medium sized asparagus
• 1 red pepper
• 3 medium plum tomatoes, cut in wedges
• 1 Sweetwater Growers Living Basil
• 1/2 cup fresh shredded Parmesan cheese
• Sweetwater Growers Micro-Rainbow Confetti

Preparation:

Cook pasta following package directions until tender; rinse and drain

Rinse chicken under cold water and pat dry; cut into narrow strips and sprinkle lightly with 1/4 teaspoon salt and a dash of pepper

In a large saucepan, heat 2 TBS Garlic Basil Oil over medium heat; add chicken and saute, stirring until cooked through. Remove chicken with a slotted spoon; set aside. Add the remaining Garlic Basil Oil, mushrooms, asparagus, and the red pepper to the sauce pan and saute, stirring until tender. Add the broth, lemon juice, 1/2 teaspoon salt and 1/8 teaspoon pepper. Bring to a boil; reduce heat, cover, and simmer for 4 minutes. Stir in the tomato wedges, fresh basil, chicken, and pasta; heat through. Toss with the Parmesan cheese just before serving and then Garnish with Micro-Greens.

Note: Serves 4 to 5