3/4lbskinned boned chicken breastscut into 1/2-inch pieces
1/2tspsalt
1/4cupgrated Romano or Parmesan cheese
1/2tsppepper
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).