Scampi with White Beans

This less-than-twenty-minute meal is sure to please.

Makes 4 servings

Ingredients

• 1 pound asparagus, diagonally cut into 1-inch pieces
• 4 to 6 cloves garlic, minced
• 2 teaspoons olive oil
• 2 teaspoons margarine
• 1 pound shrimp, peeled, deveined
• 2 cups chopped tomatoes
• 1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged Great Northern or navy beans
• 1/2 teaspoon dried marjoram leaves
• 1/2 teaspoon dried basil leaves
• 1/2 teaspoon dried rosemary leaves
• 1/2 cup fat-free reduced-sodium chicken broth
• 2 teaspoons cornstarch
• Salt and pepper, to taste
• 8 ounces spinach fettuccini, cooked, hot
• 2 tablespoons fat-free, grated parmesan cheese

Preparation

1. In a large skillet in a medium heat, cook asparagus and garlic in oil and margarine, 1 to 2 minutes.
2. Add shrimp and cook until pink, 2 to 3 minutes.
3. Add tomatoes, beans, and herbs; cook, covered, until tomatoes are wilted, 2 to 3 minutes.
4. Mix chicken broth and cornstarch; stir into skillet. Cook over medium heat until thick, stirring frequently. Season to taste with salt and pepper.
5. Serve over fettuccini; sprinkle with cheese.NOTE: 1 pound boneless, skinless chicken breast can be substituted for the shrimp. Cut chicken into 3/4
6. inch pieces; cook chicken in oil and margarine in large skillet over medium heat 3 to 4 minutes. Add asparagus and garlic; cook until chicken is no longer pink in the center, 2 to 3 minutes. Complete recipe as above.