2-1/2 cups penne or other tube pasta
1/2 cup chicken stock
1 cup frozen green peas, thawed
1 Tbsp. olive oil
1 clove garlic, minced
1 red bell peppercooked, seeded and diced
3/4 lb. boneless skinless chicken breast halves, cut into 1/2 inch pieces
1/4 cup Romano or Parmesan cheese, grated
Serves 4
Cook pasta in a large pan of boiling water 10 minutes, or until al dente. Drain and set aside. Combine stock and 1/2 cup peas in a food processor or blender and process until smooth. Set aside. Heat oil in a heavy nonstick skillet over medium high heat. Sauté garlic 30 seconds. Add bell pepper and chicken and sauté 4 minutes, stirring occasionally, or until chicken is cooked throughout. Add pea purée, whole peas and salt and pepper to taste. Stir well. Stir in pasta and bring to a boil. Cook 2 minutes, or until mixture thickens, stirring constantly. Stir in cheese and toss well before serving.