| 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 | T | 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 | t | Salt |
| 1/4 | c | Grated Romano or Parmesan |
| cheese | ||
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 732
Calories From Fat: 170
Total Fat: 19.2g
Cholesterol: 110.5mg
Sodium: 1310.7mg
Potassium: 405.4mg
Carbohydrates: 79.6g
Fiber: 4.1g
Sugar: 15.1g
Protein: 55.3g