Chicken With Penne And Peas Recipes

CHICKEN WITH PENNE AND PEAS

Steps:

• Cook pasta in a large pan of boiling water 10 minutes, or until al dente.
• Drain and set aside.
• Combine stock and 1/2 cup peas in a food processor or blender and process until smooth.
• Set aside.
• Heat oil in a heavy nonstick skillet over medium high heat.
• Sauté garlic 30 seconds.
• Add bell pepper and chicken and sauté 4 minutes, stirring occasionally, or until chicken is cooked throughout.
• Add pea purée, whole peas and salt and pepper to taste.
• Stir well.
• Stir in pasta and bring to a boil.
• Cook 2 minutes, or until mixture thickens, stirring constantly.
• Stir in cheese and toss well before serving.

PENNE WITH CHICKEN, WILD MUSHROOMS AND PEAS

Steps:

• Soak dried porcini mushrooms in hot water for 15 minutes, until soft.
• Cook penne according to package directions.
• While penne is cooking, heat oil in large skillet over medium-high heat. Add leeks and cook for 2 minutes, or until soft. Add shiitake mushrooms and cook for 3 minutes, until mushrooms soften. Strain porcini mushrooms through a sieve, reserving soaking liquid. Chop porcini mushrooms and add to skillet. Add chicken and tarragon and cook 1 minute, until tarragon is fragrant.
• Add reserved mushroom soaking liquid and 1 cup of the chicken broth and bring to a simmer, for 5 minutes. In a small bowl, using a whisk, dissolve cornstarch in remaining 1/4 cup chicken broth and add to the pan with the peas. Simmer 2 minutes until it reaches a full boil, and the sauce thickens. Stir in cooked penne and cook 1 minute to heat through. Remove from heat and stir in parsley. Season, to taste, with salt and freshly ground black pepper.