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Scampi with Pink Beans




Source of Recipe


Internet


List of Ingredients




11 ounces asparagus, cut into 1 inch pieces
3 cloves garlic, minced
1-1/4 tsp. olive oil
11 ounces shrimp, peeled and deveined
1-1/3 cups tomatoes, chopped
10 ounces canned pink beans, drained and rinsed
1/4 tsp. dried leaves marjoram
1/3 cup fat-free low sodium chicken broth
1/2 lb. spinach fettuccine, cooked, hot


Recipe



Cook asparagus and garlic in oil in large skillet over medium heat 1-2 minutes. Add shrimp and cook until pink, 2-3 minutes. Add tomatoes, beans and marjoram; cook, covered, 2-3 minutes.

Add chicken broth to skillet and heat to boiling. Reduce heat and simmer rapidly until thickened, about 5 minutes, stirring occasionally. Season to taste with salt and pepper. Serve over fettuccine.

Tips: You can substitute 11 ounces boneless, skinless chicken breast for the shrimp: cut chicken into 3/4 inchcubes; cook in oil in large skillet over medium heat 3-4 minutes; add asparagus and garlic; cook until chicken is cooked through, 2-3 minutes; complete recipe as above.

Squeeze fresh lemon over top for a slight citrus taste.