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7
POINTS
per
serving
Ingredients:
2-1/2
cups penne or other tube pasta
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
Instructions:
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
Nutritional
Information:
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
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