Penne with Chicken,
Peas & Asparagus

4 servings

• 1/2 teaspoon fresh ground black pepper
• 2 1/2 cups uncooked penne pasta
• 1/2 cup fat-free chicken broth
• 1 cup frozen green peas, thawed
     and DIVIDED
• 1 Tablespoon olive oil
• 1 clove minced garlic
• 1 1/2 cups (1/2-inch)
     sliced fresh asparagus
• 3/4 pound skinless boneless chicken
     breast, cut into 1/2-inch pieces
• 1/2 teaspoon salt
• 1/4 cup parmesan cheese

Cook the pasta in a large dutch oven according to package directions, omitting salt & oil. Drain in a colander; set aside.

Place the broth and 1/2 cup peas in the blender; process until smooth. Set aside.

Heat the oil in dutch oven over medium-high heat. Add garlic and 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

Bon appetit!