Chicken Asparagus Mushroom Penne

1 lb. mushrooms, sliced

6 dried tomatoes

½ cup hot water

1 lb. fresh asparagus

3 skinned, boned chicken breast halves, cut into strips

½ tsp s. divided

½ tsp pepper

1 tsp olive oil

¼ cup light soy sauce

¼ cup water

2 tbsp cornstarch

2 tbsp lime juice

1 tbsp red wine vinegar

8 oz. pasta, cooked

Soak dried tomatoes in ½ cup water for 30 minutes. Drain well, and cut into strips. Scale asparagus, cut into 3” strips - sprinkle chicken with ¼ tsp salt and pepper. Cook chicken in oil till browned. Remove from skillet. Sauté asparagus and mushrooms in the same pan till tender and crisp. Add ¼ tsp of salt and pepper. Stir together soy and the next 4 ingredients. Add all ingredients and cook for 1 to 2 minutes till thickened.

Serves 4