Ingredients
2 1/2 cup uncooked penne pasta
1/2 cup low-salt chicken broth
1 cup frozen green peas -- thawed
1 and divided
1 tbsp olive oil
1 clove garlic -- minced
1 1/2 cup diagonally sliced asparagus
1 (1/2-inch)
3/4 lb skinned boned chicken
1 breasts
1 cut into 1/2-inch pieces
1/2 tsp salt
1/4 cup grated romano or parmesan
1 cheese
1/2 tsp pepper
Directions
Cook the pasta in a large Dutch oven according to package directions,
omitting salt and fat.
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.
Yield: 4 servings (serving size:
1-1/2 cups).
Recipe By : Cooking Light, June 1995, page 104
From: Date:
Servings: 4 servings
Penne With Chicken~ Peas~ & Asparagus Recipe brought to you by Recipe Ideas
Categories: Chicken; Dutch Oven; Poultry; Vegetable
The History of Recipes
We are able to track the history of meal recipes far back into distant history, in fact as far as ancient Egypt, and potentially, even further back. Interesting though that maybe, in the main part, these early cookbooks were just very simple hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to experts in ancient history is a series of stone tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. As we move on, we find two books which appeared in the fourteenth century ; a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these have no connection with the indian curry that is popular today, but rather descriptions of the types of meals on the menues of the rich people of that time. During the following few hundred years, the powerful and rich strove to lay on the most exotic meals, and because of this the best chefs and their recipe collections increased in prestige. Even so, it wasn`t until the 1800s that fine cooking and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collecting, trying out, and writing down recipes of the day. By the advent of the 20th century, cookbooks are starting to become popular mostly as a result of higher levels of literacy, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this Penne With Chicken~ Peas~ & Asparagus recipe.
