1 pkg (340 g) Italpasta Wholesome Grains Rotini
2 tbsp (30 mL) Italpasta Extra Virgin Olive Oil
1 lb (500 g) boneless skinless chicken breast, cubed
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground pepper
1 onion, chopped
2 cloves garlic, minced
1 tsp (5 mL) dried oregano
2 1/2 cups (625 mL) sodium-reduced chicken broth
3/4 cup (175 mL) 35% whipping cream
1 cup (250 mL) peas
1/2 cup (125 mL) grated Parmesan cheese
2 tbsp (30 mL) chopped fresh parsley
- In large, heavy-bottomed saucepan or Dutch oven, heat oil over medium heat; cook chicken, salt and pepper. Cook, stirring occasionally, for about 7 minutes or until almost cooked though; transfer to plate. Add onion, garlic and oregano to pan; cook for about 3 minutes or until softened.
- Return chicken and accumulated juices to pan along with pasta, broth and cream; bring to boil. Reduce heat to medium-low; cover and cook, stirring occasionally, for 15 to 20 minutes or until pasta is tender and sauce is thickened.
- Stir in peas and half of the cheese. Just before serving, sprinkle with remaining cheese and parsley.
Substitute basil for parsley if desired.
Per 1/6 recipe:
Calories 500; Fat 21g; Cholesterol 90mg; Sodium 660mg ; Carbohydrate 47g; Fibre 7g; Sugars 4g; Protein 32g