Pasta with Chopped Chicken and Peas in Broth
|Olive oil||1 Tablespoon|
|Shallot||1 Medium, chopped finely|
|Garlic||1 Clove (5 gm), chopped finely|
|Boneless, skinless, chicken breasts||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)|
|Pasta||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.