2-1/2 cups wheat penne
1/2 cup chicken stock
1 cup frozen green peas, thawed
1 Tbs. olive oil
1 clove garlic, minced
1 red bell pepper, seeded and diced
3/4 lb. boneless skinless chicken breast halves, cut into 1/2 inch pieces
1/4 cup Romano or Parmesan cheese, grated
Cook pasta in a large pan of boiling water 10 minutes, or until al dente. Drain and set aside. Combine stock and 1/2 cup peas in a food processor or blender and process until smooth. Set aside. Heat oil in a heavy nonstick skillet over medium high heat. Sauté garlic 30 seconds. Add bell pepper and chicken and sauté 4 minutes, stirring occasionally, or until chicken is cooked throughout. Add pea purée, whole peas and salt and pepper to taste. Stir well. Stir in pasta and bring to a boil. Cook 2 minutes, or until mixture thickens, stirring constantly. Stir in cheese and toss well before serving.
Yield: 4 servings
7 POINTS per serving
Per serving: calories 373, fat 6.3g, 16% calories from fat, cholesterol 52mg, protein 30.3g, carbohydrates 46.6g, fiber 3.7g, sugar 4.6g, sodium 236mg
I made this tonight and liked how simple it was to make and didn't take long at all. Very tasty! DH and my almost 4-yr old DD loved it, too (and she's pretty picky!). Thanks, Dawn!