• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Penne with Chicken, Peas, and Asparagus

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 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

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

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