Penne with chicken, peas, and asparagus

4 Servings

Ingredients

Quantity Ingredient
2½ cup Uncooked penne pasta
½ cup Low-salt chicken broth
1 cup Frozen green peas, thawed and divided
1 tablespoon Olive oil
1 Clove garlic, minced
1½ cup Diagonally sliced asparagus, (1/2-inch)
¾ pounds Skinned boned chicken breasts, cut into 1/2-inch pieces
½ teaspoon Salt
¼ cup Grated Romano or Parmesan cheese
½ teaspoon Pepper

Directions

Cook the pasta in a large Dutch oven according to package directions, omitting salt and fat.

Drain in a colander; set aside. Place the broth and ½ cup peas in a blender; process until smooth. Set aside.

Heat oil in pan over medium-high heat. Add garlic; saute 30 seconds. Add asparagus and chicken; saute 4 minutes or until chicken is done. Add pea puree, remaining peas, and salt; stir well. Stir in pasta; bring to a boil.

Cook 2 minutes or until mixture thickens, stirring constantly. Remove from heat. Add cheese and pepper; toss well. Yield: 4 servings (serving size: 1-½ cups).

Per serving: 409 Calories; 7g Fat (15% calories from fat); 30g Protein; 56g Carbohydrate; 43mg Cholesterol; 514mg Sodium Recipe by: Cooking Light, June 1995, page 104 Posted to MC-Recipe Digest V1 #415 by igor@... on Jan 28, 1997.

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