Chicken Pea And Pasta Broth From Olive Magazine April 2010 Food

PASTA WITH CHICKEN AND PEAS

Steps:

• In a large pot of boiling salted water, cook fettuccine until al dente, according to package instructions. Drain; set aside.
• Add lemon sauce to pot. Bring to a boil; reduce to a simmer. Add peas and chicken; cook until warmed through, 2 to 3 minutes. Stir in butter until incorporated.
• Remove from heat. Add pasta and cheese; season with salt and pepper. Toss to combine. Garnish with more cheese, if desired.

PASTA WITH CHICKPEAS AND GARLIC SAUCE

Steps:

• Heat oil in a medium saucepan over medium heat. Add crushed garlic, saute 1 minute. Add salt, pepper, chickpeas and broth, bring to a boil. Cover, reduce heat and simmer 15 minutes.
• While garlic mixture simmers, cook pasta in boiling water 9 minutes, drain well.
• Place chickpea mixture in a food processor and process until smooth.
• Combine chickpea mixture, pasta, tomatoes, minced garlic, parsley and lemon juice, toss well.
• Sprinkle with cheese. Serve immediately.

CHICKEN, PEA AND PASTA BROTH

Steps:

• Heat the chicken stock in a pan.
• Add the pasta and cook until just tender - about 8 minutes.
• Add the chicken and peas and cook for a minute until heated through.
• Season and then stir through the parsley and serve.

CHICKEN AND PEAS WITH PASTA

Steps:

• In a 5-qt. Dutch oven, saute chicken in oil over medium heat until browned. Add onion, pepper and garlic; saute until tender. Add peas, broth, cream, Italian seasoning and salt; bring to a boil. Reduce heat; simmer for 10 minutes. Add pasta and Parmesan cheese; simmer for 5 minutes. Garnish with walnuts.

CHICKEN PEA AND PASTA BROTH FROM OLIVE MAGAZINE APRIL 2010

Steps:

• Heat the stock in a pan add the pasta and peas cook for approximately 8 minutes until just tender
• add the shredded chicken breast and heat through.
• Season and stir through parsley.