Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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).

Recipe By : Cooking Light, June 1995, page 104

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