Instructions: 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).

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