Title: Penne with chicken~ peas~ & asparagus
 Categories: Poultry
      Yield: 4 Servings
 
  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).