Penne With Chicken~ Peas~ & Asparaguspoultry 2 1/2 cup uncooked penne pasta 1/2 cup low-salt chicken broth 1 cup frozen green peas -- thawed 1 and divided 1 tablespoon olive oil 1 clove garlic -- minced 1 1/2 cup diagonally sliced asparagus 1 (1/2-inch) 3/4 lb skinned boned chicken 1 breasts 1 cut into 1/2-inch pieces 1/2 teaspoon salt 1/4 cup grated romano or parmesan 1 cheese 1/2 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 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). Recipe By : Cooking Light, June 1995, page 104 From: Date: |
