Chicken and Peas with Pasta

The recipe Sunday was chicken and peas with pasta — the bright spring one-pan with diced chicken, frozen peas, garlic, lemon, parmesan, and pasta.

The recipe is below.

Chicken and Peas with Pasta

Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min | Servings: 4

Ingredients

• 8 oz penne or rotini pasta
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup frozen peas
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup low-sodium chicken broth
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon red pepper flakes (optional)
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining, then drain and set aside.
2. Season the chicken. Toss chicken pieces with salt, pepper, and onion powder until evenly coated.
3. Cook the chicken. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 5–6 minutes, turning once, until golden and cooked through. Remove chicken to a plate.
4. Build the sauce. Reduce heat to medium. Add garlic to the same skillet and cook 30 seconds until fragrant. Pour in chicken broth and stir, scraping up any browned bits from the bottom of the pan.
5. Add peas and pasta. Stir in frozen peas and cooked pasta. Return chicken to the skillet and toss everything together. Add a splash of reserved pasta water if the mixture looks dry.
6. Finish with Parmesan. Remove from heat. Sprinkle Parmesan over the top and toss to combine. Taste and adjust salt and pepper as needed. Garnish with parsley if desired and serve immediately.

Nutrition (per serving)

Calories: 410 | Protein: 34g | Fat: 10g | Carbs: 44g | Fiber: 4g | Sodium: 390mg