• 11 ounces asparagus, cut into 1 inch pieces
• 3 cloves garlic, crushed
• 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

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.

Courtesy American Dry Bean Board.

Per serving: calories 368, fat 4.7g, 11% calories from fat, cholesterol 119mg, protein 29.4g, carbohydrates 54.3g, fiber 7.4g, sugar 7.3g, sodium 249mg, diet points 6.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.2, Fruit: 0.0, Bread: 3.1, Lean meat: 0.0, Fat: 0.4, Sugar: 0.0, Very lean meat protein: 2.3

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