Pasta With Chicken And Spicy Peas Food

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PASTA WITH CHICKEN AND PEAS



Pasta with Chicken and Peas image

This is an especially quick and easy meal when using leftover Roasted Chicken with Lemon Sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 20m

Number Of Ingredients 7

Salt and pepper
12 ounces fettuccine pasta
1 cup reserved Lemon Sauce, see Roasted Chicken with Lemon Sauce
1 package (10 ounces) frozen peas, thawed
1 reserved cooked chicken half, skin removed, meat shredded (1 1/2 cups)
1 tablespoon cold butter
1/3 cup grated Asiago or Parmesan cheese, plus more for garnish, if desired

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.

CHICKEN AND PEAS WITH PASTA



Chicken and Peas with Pasta image

This creamy noodle dinner has a savory, satisfying flavor that just says "home". Unfortunately, everyone likes it so much there are never any leftovers!

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4-6 servings.

Number Of Ingredients 13

4 boneless skinless chicken breast halves, cut into 1-inch pieces
2 tablespoons vegetable oil
1/2 cup chopped onion
1 medium green or sweet red pepper, chopped
1 garlic clove, minced
2 cups frozen peas
1 cup chicken broth
1 cup half-and-half cream
2 teaspoons Italian seasoning
Salt to taste
8 ounces pasta, cooked and drained
1/2 cup grated Parmesan cheese
1 cup coarsely chopped walnuts, toasted

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.

Nutrition Facts :

CHICKEN WITH PEAS, PARMESAN AND PROSCIUTTO



Chicken With Peas, Parmesan and Prosciutto image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1-1/2 lbs. boneless, skinless chicken thighs, cut into large chunks
1 Tbsp. olive oil
1/4 cup chopped onion
2 cloves garlic, finely chopped
1 jar Bertolli® Vodka Sauce made with Fresh Cream
2 ounces prosciutto, chopped
1/2 cup frozen green peas, partially thawed
1/4 cup grated Parmesan cheese
Parmesan cheese shavings

Steps:

  • Season chicken, if desired, with salt and ground black pepper.
  • Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook onion, stirring occasionally, 2 minutes. Add garlic and cook, stirring frequently, 30 seconds. Add chicken and cook, turning occasionally, 6 minutes or until browned. Stir in Sauce and simmer 5 minutes. Stir in prosciutto, peas and grated Parmesan cheese. Simmer 1 minute or until peas are heated through and chicken is thoroughly cooked. Serve, if desired, over hot cooked pasta and garnish with Parmesan cheese shavings.
  • Cost per recipe*: $11.60.
  • Cost per serving*: $2.90.
  • *Based on average retail prices at national supermarkets.

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