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Penne with Chicken, Peas, and Asparagus
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 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).