Title: Penne with Chicken, Peas, and Asparagus
Categories: Poultry
Yield: 4 Servings

2 1/2 c Uncooked penne pasta
1/2 c Low-salt chicken broth
1 c Frozen green peas, thawed
-and divided
1 tb Olive oil
1 Clove garlic, minced
1 1/2 c Diagonally sliced asparagus,
-(1/2-inch)
3/4 lb Skinned boned chicken
-breasts, cut into 1/2-inch
-pieces
1/2 ts Salt
1/4 c Grated Romano or Parmesan
-cheese
1/2 ts 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 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.