This chicken pasta dish has a stewed tomato-base sauce that has been enriched by the addition of a small amount of cream. It has fresh peas that are cooked with the pasta and the chicken is cooked separately. When everything is cooked and tossed together, it makes a complete meal. To finish this dish off, sprinkle the top with freshly grated Parmigiano-Reggiano cheese.
Ingredients
6 ounces dried pappardelle or other wide egg noodles
1-1/2 cups shelled sweet peas
1/2 of a 14-1/2-ounce can Italian-style stewed tomatoes, undrained
2 teaspoons olive oil
8 ounces skinless, boneless chicken breast, cut into large bite-size pieces
1 small onion, cut into thin wedges
1/4 teaspoon coarsely ground black pepper
1/4 cup chicken broth
1/4 cup heavy whipping cream
2 tablespoons freshly grated Parmigiano-Reggiano cheese (optional)
Directions
1Cook pasta according to package directions, adding peas the last 3 minutes of cooking time. Meanwhile place tomatoes and tomato liquid in a blender container or food processor bowl. Cover and blend or process until smooth; set aside.
2Heat oil in a large skillet over medium-high heat. Add chicken, onion, and pepper; cook for 2 to 4 minutes or until chicken is just cooked through and no longer pink.
3Carefully stir in broth and the blended tomato mixture. Return to boiling. Reduce heat and boil gently, uncovered, for 2 minutes. Stir in cream; boil gently for 3 minutes more or until sauce thickens slightly.
4Drain pasta and peas; transfer to a warm serving dish. Spoon sauce over noodles and peas; toss gently. If desired, top with grated Parmigiano-Reggiano cheese. Makes 4 main-dish servings.
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