Ingredients:
2 1/2 cup uncooked penne pasta
1/2 cup low-salt chicken broth
1 cup frozen green peas -- thawed
1 and divided
1 tbsp olive oil
1 clove garlic -- minced
1 1/2 cup diagonally sliced asparagus
1 (1/2-inch)
3/4 lb skinned boned chicken
1 breasts
1 cut into 1/2-inch pieces
1/2 tsp salt
1/4 cup grated romano or parmesan
1 cheese
1/2 tsp pepper
Instructions:
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).
Recipe By : Cooking Light, June 1995, page 104
From: Date:
Servings: 4
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"If I didn't start painting, I would have raised chickens." - Grandma Moses
Penne With Chicken Peas & Asparagus Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
