1 Pound, trimmed of all visible fat and cut in to chunks
Condensed chicken broth
1 1⁄2 Cup (24 tbs)
Peas in pod
9 Ounce, shelled
Finely chopped italian parsley
2 Tablespoon (Fresh Ones)
1 Pound, cooked, drained
In a large saucepan, heat the oil with the shallot and garlic over moderate heat.
When the vegetables sizzle, raise the heat to moderate-to-high and add the chicken.
Continue sauteing until the chicken just begins to turn golden brown, 3 to 5 minutes.
Add the broth and the peas, reduce the heat slightly, and simmer until the peas are tender and the chicken is cooked through, about 5 minutes more.
Stir in the parsley and ladle over cooked pasta.