Penne with chicken~ peas~ & asparagus
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Uncooked penne pasta |
| ½ | cup | Low-salt chicken broth |
| 1 | cup | Frozen green peas -- thawed |
| And divided | ||
| 1 | tablespoon | Olive oil |
| 1 | Clove garlic -- minced | |
| 1½ | cup | Diagonally sliced asparagus |
| (1/2-inch) | ||
| ¾ | pounds | Skinned boned chicken |
| Breasts | ||
| Cut into 1/2-inch pieces | ||
| ½ | teaspoon | Salt |
| ¼ | cup | Grated Romano or Parmesan |
| Cheese | ||
| ½ | teaspoon | Pepper |
Directions
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 ½ 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: 1-½ cups).
Recipe By : Cooking Light, June 1995, page 104 From: Date: