Ingredients:
2 1/2 cups penne
1/2 cup chicken stock
1 cup frozen green peas, thawed
1 tablespoon olive oil
1 clove garlic, minced
1 red bell peppers, seeded and diced
3/4 lb boneless skinless chicken breast halves, cut into 1/2 inch pieces
1/4 cup romano cheese or 1/4 cup parmesan cheese, grated
Directions:
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.
Saute garlic 30 seconds.
Add bell pepper and chicken and saute 4 minutes, stirring occasionally, or until chicken is cooked throughout.
Add pea puree, 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.
Servings: 4
Time preparation: 15 min.
Time total: 20 min.