• 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, crushed
• 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

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.

Per serving: calories 526, fat 7.0g, 12% calories from fat, cholesterol 52mg, protein 35.5g, carbohydrates 77.4g, fiber 4.7g, sugar 4.5g, sodium 239mg, diet points 10.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.2, Fruit: 0.0, Bread: 5.1, Lean meat: 0.2, Fat: 0.7, Sugar: 0.0, Very lean meat protein: 2.6

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The recommended wines are: Chablis, Pinot Noir, or Zinfandel.