| 1 box | BARILLA Fettuccine Rigate |
| 1/4 cup | extra virgin olive oil |
| 1 pound (3 cups) | asparagus, cut diagonally into 1/2 inch pieces |
| 1 pound | boneless, skinless chicken breast, cut into ½ inch strips |
| to taste | salt |
| to taste | freshly ground black pepper |
| 1/2 cup | scallions, cut diagonally into ½ inch pieces |
| 1 tablespoon | fresh mint, chopped fine |
| 3/4 cup | fat-free heavy cream |
| 1/2 cup | Romano cheese, grated |
BRING a large pot of water to a boil.
HEAT olive oil in a large skillet over medium high heat. Add asparagus and sauté 2-3 minutes, or until slightly tender.
ADD chicken and cook an additional 3-4 minutes or until chicken is cooked through and tender. Season with salt and pepper.
ADD scallions and mint; cook an additional 1-2 minutes. Stir in cream and heat gently, do not boil. Season to taste and set aside.
COOK pasta according to package directions. Drain; add hot pasta to sauce and mix well.
SPRINKLE with cheese and toss gently. Garnish with additional fresh mint if desired.