MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Penne With Chicken, Peas & Asparagus
 Categories: Poultry, Pasta, Vegetables, Cheese
      Yield: 4 Servings
 
  2 1/2 c  Uncooked penne pasta
    1/2 c  Chicken broth
      1 c  Shelled peas; divided
      1 tb Olive oil
      1 cl Garlic; minced, more to
           - taste
  1 1/2 c  Asparagus; diagonal sliced
           - in 1/2" sections
    3/4 lb Skinned, boned chicken
           - thighs (about 3-4) in 1/2"
           - pieces
    1/2 ts Salt
    1/2 ts Pepper
    1/4 c  Romano or Parmesan; grated
 
  Cook the pasta according to package directions. 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.
  
  Recipe by Cooking Light, June 1995 (Adapted)
  
  Uncle Dirty Dave's Kitchen
 
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