Penne With Chicken~ Peas~ & Asparagus Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 cup: Uncooked penne pasta,
1/2 cup: Low-salt chicken broth,
1 cup: Frozen green peas, thawed
And divided,
1 tbsp: Olive oil,
1 Clove: garlic, minced
1 1/2 cup: Diagonally sliced asparagus,
, 1/2-inch
3/4 lbs: Skinned boned chicken,
Breasts,
Cut into 1/2-inch pieces,
1/2 tsp: Salt,
1/4 cup: Grated Romano or Parmesan,
Cheese,
1/2 tsp: Pepper,
Directions:
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
From: Date:
Source from luhu.jp
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
From: Date:
Source from luhu.jp
Tags
Poultry