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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 email@example.com on Jan 28, 1997.
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|Serving Size: 1 Serving (284g)|
|Recipe Makes: 4|
|Calories from Fat: 82 (20%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 405
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