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Pasta, Cheese with Chicken and Peas
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Ingredients
- 1 pack Fusilli /1 lbs. = 453g any pasta would work: rigatoni, rotini, macaroni, etc.
- 1/2 tbsp. Olive Oil
- 1 Whole Chicken Breast 2 pieces/10.6 oz in one
- 1 cup Frozen Peas
- Sea Salt and Ground Black Pepper to taste
- 1 jar Cheese Ragu/16oz = 453g Double Cheddar Pasta Sauce
- 1/2 teaspoon dry Parsley
Instructions
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Cook pasta according to pasta box. 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, so follow the pasta box instructions.
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In the skillet (10"skillet), add Olive Oil, and heat it.
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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.
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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.
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Drop in drained cooked pasta, stir well, then add frozen slightly defrosted peas.
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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.
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Lastly, add dry parsley to garnish and serve.
Recipe Notes
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.