This Pasta with Grilled Chicken and Fresh Peas is a One-Pot Meal perfection.
Fresh peas are definitely a labor of love. First you have to pick them, then you have to shell them. I admit, they are time-consuming, but so good. They are one of the first vegetables we harvest on our farm in the late spring. Peas are also one of the few vegetables my son, AJ, likes. I know, I know, we live on a 500 acre farm and the kids hates vegetables. Anyway, I get so excited when our peas are in season because I know he will eat them. He is 12 now, so he will often ride his bike or quad to the field and pick himself some to eat. Hallelujah! I only wish the season could last all year so he would eat them.
My husband is also a big fan of peas. He also loves pasta. So I created this dish, Pasta with Grilled Chicken and Fresh Peas, to satisfy both his cravings. As the saying goes, the quickest way to a man’s heart is through his stomach. I used Campanelle pasta. I like the way it is cone-shaped but you can use any shaped pasta or spaghetti you like. The campanelle is cool because the peas get stuck in the wider end of the “cone” and you get a satisfying crunch with every bite. Anthony is not into thick, heavy sauces either. So this dish is enhanced with a light chicken broth based sauce with a zip of red pepper flakes.
First, in large pot, bring salted water to a boil. Add pasta and cook according to package directions.Drain pasta and set aside. While pasta is cooking, I chopped up the chicken (which I had in my frig from the previous night’s dinner), onions and garlic and set them aside. In a saute pan, heat two tablespoons of oil on medium heat. Add the onions, red pepper flakes and garlic. Saute on medium for two minutes until onions turn transparent.
Next, add the peas and chicken and gently stir. Cook only until the peas and chicken are heated through.
Now, add pasta to the pan pour one can of chicken broth over mixture. Then add a half cup of half and half. You could use heavy cream but I wanted to keep this on the low calorie side.
Once you have added the liquid ingredients, add the fresh parmesan cheese and stir to incorporate. I always check to see if a dish needs salt after I add the cheese. Some cheeses, like parmesan, are saltier so it’s best to add the seasoning at the end.
Now, plate and enjoy, This dish makes a LOT! It can easily feed 6 – 8 people. If you need if for a quick weeknight meal and you have a small family, just cut the recipe in half. It will turn out just fine. If you don’t have access to fresh peas, frozen peas can be used as well.
Doesn’t this look delicious? I just love the color contrast between the bright green peas and light pasta too.
So here you have it. My husband, Anthony’s, favorite pasta dish. What’s your favorite type of pasta dish you make the incorporates fresh vegetables? I’d love to know.
- 2 Grilled Chicken Breasts
- 1 lb. fresh or frozen peas
- 1 lb. cooked Campanelle pasta
- 1/2 cup onion chopped
- 2 garlic cloves minced
- 1 15 oz. can chicken broth
- 1/2 cup half and half
- 1 cup parmesan cheese
- 1/2 cup fresh basil chopped
- 1 teaspoon salt
- 1 teaspoon fresh cracked pepper
- 1/2 teaspoon red pepper flakes
- 2 tablespoons olive oil
- Grill Chicken and set aside.
- Bring a large pot of salted water to a boil. Add pasta and cook to al dente - according to package directions. When pasta is finished cooking, drain and set aside.
- While pasta is cooking, chop onions and garlic.
- Cube the chicken and set aside.
- In heated saute pan on medium heat, add 2 tablespoons of olive oil. Add red pepper flakes, onions and garlic. Cook for s minutes until onions are transparent.
- Add peas and chicken and heat until warmed through.
- Then, add the pasta and gently incorporate. Add 1/2 teaspoon of salt and 1 teaspoon of cracked pepper
- Once incorporated, add the chicken broth, half and half.
- Finish off dish with 1 cup of parmesan cheese and fresh basil. Once cheese is added, taste test to see if more salt is needed. If so, then add the remaining 1/2 teaspoon of salt.