In a large saucepan, bring broth to a boil. Stir in pasta; return to a boil. Reduce heat; simmer, covered, 8-10 minutes or until pasta is tender, stirring occasionally. Meanwhile, in a large skillet, heat oil over medium-high heat. Add chicken and green onions; cook and stir 5 minutes. Add asparagus, mushrooms and garlic; cook and stir 2-3 minutes or until chicken is no longer pink and asparagus is crisp-tender. Sprinkle with pepper. Add chicken mixture to pasta mixture; heat through. Sprinkle with cheese.
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|Serving Size: 1 Serving (407g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 27 (11%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 72.5mg||22 %|
|Sodium 87.5mg||3 %|
|Potassium 598.2mg||16 %|
|Total Carbohydrate 27.4g||8 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 23.9g|
|Protein 25.8g||37 %|
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Calories per serving: 237
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