3/4 cup penne (tube-shaped pasta)
1 lb. asparagus, cut into 2-inch pieces
2 large red bell peppers, sliced
1/2 cup fresh shelled or frozen peas
12 oz. boneless skinless chicken breast halves
3/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
2 teaspoons olive oil, divided
1/3 cup chopped shallots
1/2 cup fat-free sour cream
1/2 cup sliced fresh chives
1/3 cup chopped fresh basil
1 tablespoon grated lemon peel
1. Cook penne according to package directions, adding asparagus, bell peppers and peas during last 2 to 3 minutes of cooking. Drain, reserving 1/4 cup of the pasta cooking water; return penne to pot.
2. Meanwhile, sprinkle chicken with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Heat 1 teaspoon of the oil in large nonstick skillet over medium-high heat until hot. Cook chicken 8 to 10 minutes or until no longer pink in center, turning once. Remove chicken; cover loosely with foil.
3. Heat remaining 1 teaspoon oil in skillet until hot. Cook and stir shallots 1 minute or until crisp-tender. Add sour cream; bring to a boil. Stir in reserved cooking water, chives, basil, lemon peel and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Pour over penne. Thinly slice chicken; toss with penne.
4 (2-cup) servings
PER SERVING: 300 calories, 6 g total fat (1.5 g saturated fat), 27.5 g protein, 35.5 g carbohydrate, 55 mg cholesterol, 610 mg sodium, 6.5 g fiber