A magical thing happens after combining the chicken, peas, and other ingredients. The peas lend a wonderful sweetness to the sauce and act as a bit of a thickener. This dish is really simple and I am so glad that I have left overs to take for lunch.
Ingredients
1 tablespoon extra-virgin olive oil
2 cups shredded store-bought rotisserie chicken
1 ounce baby peas
1/2 cup chicken broth
2 cloves garlic, finely chopped
Pinch cayenne pepper
12 ounces wagon wheels or other short pasta
1/2 cup freshly grated Parmesan cheese, plus more for sprinkling
1 tablespoon butter
Salt
Directions
In a large skillet, heat the olive oil over medium-high heat. Add the chicken to the skillet and heat through. Stir in the peas, broth, garlic and cayenne and simmer until the broth has reduced slightly, about 2 minutes. Keep warm over low heat.
Meanwhile, in a large pot of boiling, salted water, cook the pasta for 5 minutes. Drain and add to the chicken. Stir in the 1/2 cup cheese and butter and simmer over medium heat, stirring frequently, until the pasta is al dente, about 3 minutes. Season with salt, if necessary, and serve with additional Parmesan.
No comments:
Post a Comment