Cook pasta according to package directions, omitting salt and fat. Add asparagus during last minute of cooking time. Place peas in a colander. Drain pasta mixture over peas; set aside.
Melt butter in a skillet over medium-high heat. Add garlic to pan; saute 1 minute. Combine broth and cornstarch in a small bowl; stir until well blended. Add broth mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Stir in cream, juice, salt, black pepper, and red pepper. Add pasta mixture to broth mixture and mix in chicken meat; toss gently to coat. Serve immediately.
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|Serving Size: 1 Serving (194g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 130 (47%)|
|Amt Per Serving||% DV|
|Total Fat 14.4g||19 %|
|Saturated Fat 5.7g||29 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 79.9mg||25 %|
|Sodium 294.4mg||10 %|
|Potassium 273.9mg||7 %|
|Total Carbohydrate 20.8g||6 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 19.4g|
|Protein 15.5g||22 %|
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Calories per serving: 275
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