Penne with Chicken, Peas, and Asparagus

Penne with Chicken, Peas, and Asparagus Ingredients

2 1/2 c Uncooked penne pasta	1 1/2 c Diagonally sliced asparagus,
1/2 c Low-salt chicken broth	3/4 lb Skinned boned chicken
1 c Frozen green peas, thawed	1/2 ts Salt
1 tb Olive oil	1/4 c Grated Romano or Parmesan
1 Clove garlic, minced	1/2 ts Pepper

Instructions for Penne with Chicken, Peas, and Asparagus

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 1/2 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: 1-1/2 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@digex.net on Jan 28, 1997.

Main Ingredient: ChickenCuisine: Uncategorized

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