Penne With Chicken, Peas, and Asparagus
- 2 1/2 cups uncooked penne pasta
- 1/2 cup low-salt chicken broth
- 1 cup frozen green peas (thawed and divided)
- 1 Tbs olive oil
- 1 clove garlic (minced)
- 1 1/2 cups diagonally sliced asparagus ((1/2-inch))
- 3/4 lb skinned boned chicken breasts (cut into 1/2-inch pieces)
- 1/2 tsp salt
- 1/4 cup grated Romano or Parmesan cheese
- 1/2 tsp 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).
