| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
Poultry |
4 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Uncooked penne pasta |
| 1/2 |
c |
Low-salt chicken broth |
| 1 |
c |
Frozen green peas, thawed and divided |
| 1 |
tb |
Olive oil |
| 1 |
|
Clove garlic, minced |
| 1 1/2 |
c |
Diagonally sliced asparagus, (1/2-inch) |
| 3/4 |
lb |
Skinned boned chicken breasts, cut into 1/2-inch pieces |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Grated Romano or Parmesan cheese |
| 1/2 |
ts |
Pepper |
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).
Per serving: 409 Calories; 7g Fat (15% calories from fat); 30g Protein; 56g
Carbohydrate; 43mg Cholesterol; 514mg Sodium
Recipe by: Cooking Light, June 1995, page 104
Posted to MC-Recipe Digest V1 #415 by igor@digex.net on Jan 28, 1997.
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