Pasta and Peas
A one-pot meal that is flavorful and easy to make with minimal ingredients and has a lightly cheesy sauce, this recipe can be easily doubled or multiplied for more servings
Servings: 6 servings
Ingredients
- 1/2 onion diced (1/2 cup)
- 1 tablespoon garlic paste or minced
- 1 tablespoon oil avocado oil or olive oil
- 8 oz small pasta elbow or ditalini
- 2 teaspoons chicken bouillon or 5-6 cups chicken broth instead of water
- 5-6 cups water enough to completely cover pasta by 1/4"
- 2 cups frozen peas
- 1 lb cooked diced chicken
- 1- 2 oz fresh grated Romano Cheese or Parmesan or a mix of both
- 1/4 teaspoon crushed red pepper flakes
- salt and pepper to taste
Instructions
- *The pasta will cook in the water, but you won't drain it. The remaining water will thicken and become the sauce for this dish.
- In a 4 or 5 quart pot, saute the onion and garlic in oil.
- Depending on the size/shape of your pot, the shape of pasta, cover pasta with water by 1/4" and bring to a boil.
- Add salt.
- Cook until al dente (the package will indicate how long for the shape pasta you have) undercooking the pasta for a minute will work well in this recipe as you'll continue to cook the pasta to create the sauce.
- Stir occasionally as it cooks so it doesn't stick to the bottom of the pan as it's cooking.
- Add in the peas, crushed red pepper, chicken bouillon, and stir well.
- Cook for 1 minute (the frozen peas will cook quickly, cover with a lid and remove from heat)
- Add diced cooked chicken, cheese, salt and pepper to taste.
- Stir the dish a few times, then serve.