Recipe - Penne With Chicken Peas And Asparagus

2 One half cup Uncooked penne pasta
One half cup Lowsalt chicken broth
1 cup Frozen green peas, thawed
and divided
1 tablespoon Olive oil
1 Clove garlic, minced
1 One half cup Diagonally cut or sliced up asparagus,
(1/2inch)
Three fourths pound Skinned boned chicken
breasts, cut into 1/2inch
pieces
One half teaspoon Salt
One fourth cup Grated Romano or Parmesan
cheese
One half teaspoon Pepper

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 One half cup peas in a blender; process until smooth. Set
aside.

Heat oil in pan over mediumhigh 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:
1One half 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 MCRecipe Digest V1 #415 by igor@digex.net on Jan 28, 1997.