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Penne with Chicken, Peas and Peppers

5 c penne or other tube pasta
1 c chicken stock
2 c frozen green peas, thawed
2 T olive oil
2 clv garlic, minced
2 red bell peppers, seeded and diced
1-1/2 lb boneless skinless chicken breast halves
1/2 c Romano or Parmesan cheese, grated

Cut chicken into 1/2 inch pieces. Cook pasta in a large pan of boiling water 10 minutes, or until al dente. Drain and set aside. Combine stock and 1 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. Saute garlic 30 seconds. Add bell pepper and chicken and saute 4 minutes, stirring occasionally, or until chicken is cooked throughout. Add pea pure, 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. Makes 8 servings.

Nutritional information: 373 calories, 6 g fat, 30 g protein, 47 g carbohydrates, 52 mg cholesterol, 236 mg sodium, 4 g fiber.