Penne with Chicken, Peas, and Peppers
2 ½ cups penne or other tube pasta 1 cup frozen peas, thawed
1 tbsp. olive or vegetable oil ½ cup low-sodium broth
1 clove garlic, minced Pinch black pepper
1 bell pepper, seeded and diced ¼ cup Romano or Parmesan cheese,
¾ lb. raw chicken, cut into 1/2 inch grated
Cook pasta in large pan of boiling water for 10 minutes or until done. Drain and set aside. Heat oil in a heavy nonstick skillet over medium heat. Sauté garlic 30 seconds. Add bell pepper and chicken and sauté 4 minutes, stirring occasionally, or until chicken is cooked through. Add peas, broth, and pepper to taste. Cook 2 minutes or until mixture thickens, stirring constantly. Stir in pasta and cheese; toss well before serving.
Makes 6 servings.
Each serving provides 404 calories, 25 grams protein, 61 grams carbohydrate, 6.7 grams fat, 194 milligrams sodium, 3 grams fiber.