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Penne With Chicken, Peas, and Asparagus

Servings 4
Calories 416 kcal
Author Cooking Light, June 1995, page 104

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

  1. Cook the pasta in a large Dutch oven according to package directions, omitting salt and fat.
  2. Drain in a colander; set aside.
  3. Place the broth and 1/2 cup peas in a blender; process until smooth. Set aside.
  4. 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).
Nutrition Facts
Penne With Chicken, Peas, and Asparagus
Amount Per Serving
Calories 416 Calories from Fat 63
% Daily Value*
Fat 7g11%
Cholesterol 43mg14%
Sodium 455mg20%
Carbohydrates 57g19%
Fiber 4g17%
Protein 31g62%
* Percent Daily Values are based on a 2000 calorie diet.