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Ingredientes
- 2Â 1/2 c. Uncooked penne pasta
- 1/2 c. Low-salt chicken broth
- 1 c. Frzn green peas, thawed and divided
- 1 Tbsp. Extra virgin olive oil
- 1 x Clove garlic, chopped
- 1Â 1/2 c. Diagonally sliced asparagus, (1/2-inch)
- 3/4 lb Skinned boned chicken breasts, cut into 1/2-inch pcs
- 1/2 tsp Salt
- 1/4 c. Grated Romano or possibly Parmesan cheese
- 1/2 tsp Pepper
Direcciones
- 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 c. peas in a blender; process till smooth. Set aside.
- Heat oil in pan over medium-high heat. Add in garlic; saute/fry 30 seconds. Add in asparagus and chicken; saute/fry 4 min or possibly till chicken is done. Add in pea puree, remaining peas, and salt; stir well. Stir in pasta; bring to a boil.
- Cook 2 min or possibly till mix thickens, stirring constantly. Remove from heat. Add in cheese and pepper; toss well.
- Yield: 4 servings (serving size:1-1/2 c.).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 304g | |
| Recipe makes 4 servings | |
| Calories 704 | |
| Calories from Fat 74 | 11% |
| Total Fat 8.44g | 11% |
| Saturated Fat 2.24g | 9% |
| Trans Fat 0.02g | |
| Cholesterol 38mg | 13% |
| Sodium 477mg | 20% |
| Potassium 615mg | 18% |
| Total Carbs 117.01g | 31% |
| Dietary Fiber 6.9g | 23% |
| Sugars 6.23g | 4% |
| Protein 37.45g | 60% |
