Simple dinner recipe for Cheesy Pasta with Chicken and Peas
1 pack Fusilli /453g (any pasta would work: rigatoni, rotini, macaroni, etc.)
1/2 tbsp. Olive Oil
1 Whole Chicken Breast
1 cup Frozen Peas
Sea Salt and Ground Black Pepper to taste
1 jar Cheesy Pasta Sauce
1/2 teaspoon dried Parsley
Cook pasta according to box instructions. Season water with a generous amount of salt, let it boil and drop the pasta in. It’s cooked when it is tender. Try not to overcook.
In a large skillet, add olive oil, and heat.
Wash and slice chicken crosswise, then into strips (or into bite size). Season the chicken with a pinch or two of sea salt, and ground black pepper. Drop seasoned chicken carefully into hot oil.
Turn the heat down to medium low and allow the chicken to cook for a couple of minutes on each side, or until the chicken is no longer pink.
Drop in drained cooked pasta, stir well, then add frozen slightly defrosted peas.
Pour the cheese sauce in, then turn the heat to simmer, cover the skillet and let it cook under the lid for 2-3 minutes.
Lastly, add parsley to garnish and serve.
You may use canned peas.
Frozen peas cook fast, and if you leave one cup on the countertop for 10 minutes they will get slightly defrosted and ready for the skillet.
You can make your own cheese sauce, also you can add more shredded cheddar on top to melt before serving.
You can add kale, spinach, carrots, etc. if you wish.
Recipe provided courtesy of Sandra’s Easy Cooking food blog.