Free Recipe Penne with Chicken, Peas, and Asparagus
Recipe Type: P Recipes
Recipe Preparation: boil
Cooking Ingredients for Penne with Chicken, Peas, and Asparagus 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
Penne with Chicken, Peas, and Asparagus Preparation
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.
Cooking Temperature:
Recipe Serves: 4
How Do You Cook Penne with Chicken, Peas, and Asparagus?
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