Penne With Chicken, Peas, And Asparagus

Recipe Ingredients

2 1/2 cups	592ml	Uncooked penne pasta
1/2 cup	118ml	Low-salt chicken broth
1 cup	237ml	Frozen green peas - thawed and divided
1 tablespoon	15ml	Olive oil
1		Garlic - minced
1 1/2 cups	355ml	Diagonally sliced asparagus - (1/2-inch)
3/4 lb	340g / 11oz	Skinned boned chicken breasts
		Cut into 1/2-inch pieces
1/2 teaspoon	2.5ml	Salt
1/4 cup	36g / 1.3oz	Grated Romano or parmesan cheese
1/2 teaspoon	2.5ml	Pepper

Recipe Instructions

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).

Source:
Cooking Light, June 1995, page 104

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