One Pan Chicken and Peas Skillet

Friday, February 27, 2015
Dressed up a little, this classic dish is no where near what you would expect in a chicken casserole it's better than ever Italian style. The flavors are rich and delicious almost Alfredo style but even creamier. I love the Italian twist we put int this one and the addition of the chicken, peas adds an abundance of flavors.
Quick and easy to make in a matter of minutes!

Italian Chicken and Peas Skillet Recipe

1 pound fettuccine
3 tablespoons olive oil extra virgin
4 garlic cloves minced fine
2 sauteed boneless chicken breasts
1/2 cup sundried tomatoes or fresh diced plum tomatoes (optional)
1/2 cup Pinot Grigio white wine
1/2 cup heavy cream
1 cup fresh peas or frozen
1/2 cup Romano/Parmesano cheese grated
salt, pepper and red pepper to taste
1 cup chopped fresh basil for garnish

Cook the pasta in boiling salt water until al dente.
In a deep non stick skilled saute the garlic for 3 minutes with the extra virgin olive oil. Add the chicken and (tomatoes if using) stir to heat them through. Add the wine and cook one minute then add the cream. When bubbles start to form, stir in the cheese, add all seasonings to taste. Fold in the peas and then toss the drained hot pasta with the sauce. Sprinkle with more grating cheese and garnish with chopped basil.