Penne with chicken~ peas~ & 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).

Recipe By : Cooking Light, June 1995, page 104 From: Date:

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