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.
