Chicken Pea And Pasta Broth From Olive Magazine April 2010 Recipes

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

Ingredients

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

Ingredients

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 PEA AND PASTA BROTH FROM OLIVE MAGAZINE APRIL 2010

Chicken Pea and Pasta Broth from Olive Magazine April 2010 image

Make and share this Chicken Pea and Pasta Broth from Olive Magazine April 2010 recipe from Food.com.

Provided by cakeinmyface

Categories Chicken

Time 12m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

750 ml chicken stock
50 g tiny pasta
1 chicken breast (cooked and shredded)
50 g frozen peas
parsley (to garnish)

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.

Nutrition Facts : Calories 352.9, Fat 11.9, SaturatedFat 3.2, Cholesterol 76.1, Sodium 624.1, Carbohydrate 30.5, Fiber 1.1, Sugar 7.4, Protein 28.8

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