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)

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Instructions

1. 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.