Penne with Chicken, Peas, and Peppers

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.