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Penne With Chicken, Peas, and Asparagus
Servings 4
Calories 416 kcal
Ingredients
- 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
Instructions
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Cook the pasta in a large Dutch oven according to package directions, omitting salt and fat.
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Drain in a colander; set aside.
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Place the broth and 1/2 cup peas in a blender; process until smooth. Set aside.
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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).
