Try this Penne with Chicken, Peas, and Asparagus recipe, or contribute your own.
Suggest a better descriptionCook 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.
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Serving Size: 1 Serving (284g) | ||
Recipe Makes: 4 | ||
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Calories: 405 | ||
Calories from Fat: 82 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.1g | 12 % | |
Saturated Fat 3.5g | 17 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 124.6mg | 38 % | |
Sodium 360mg | 12 % | |
Potassium 522.2mg | 14 % | |
Total Carbohydrate 46.3g | 14 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 43.5g | ||
Protein 33.8g | 48 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 405
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