Chicken with Pasta and Peas
I made this the other night; it was the second time I made it and it was yummy!
This one is for my friend Poppy over at http://poppyview.blogspot.com
I am also writing this for Saturday – trying to catch up with NaBloPoMo
1 lb. of Chicken Cutlets
Flour seasoned with a pinch of sea salt and black pepper , enough for dredging
1 and ½ cup of chicken broth
1 cup of peas
1 lb. of pasta (I used spaghetti the last time and bow ties this time)
1/2 of onion chopped
1/2 of cup of dry White Wine (optional)
1/2 of cup of dry White Wine (optional)
Cut chicken cutlets season with a small pinch of sea salt and smaller pinch of black pepper dredge in flour. In a skillet, heat up some olive oil about 2 tablespoons, fry until golden, ok to do it in batches, remove and put on the side.
In a stockpot, bring enough water to a boil for the pasta. I have 3-quart pot with a strainer inside it.
Add a tiny bit more oil in the skillet along with the chopped onions and sauté until slightly softened.
Add the peas season with a small pinch of salt and black pepper, cook the peas and the onions for about 4 minutes add the stock and simmer…
Add the chicken to the peas at this point you can add the white wine let that cook down before you add (about 3-4 minutes) the chicken broth.
Simmer on low heat
Because of the flour as it simmers it thickens
Meanwhile once the water for the pasta is boiling add pasta and follow the directions on the box; if the box says 10 minutes for al dente then boil the pasta for 10 minutes (Note season the water with a generous palm-full of salt.)
Add the pasta and a ladle of pasta water stir together
Top it off with a handful of Parmigiana cheese
Mangia, Mangia…No Talk!!!
This looks like a dish I can take to a shower or get together.. I am going to try on our next family get together. I wonder if there were any leftovers?
Thanks for sharing
Marissa, no leftovers….let me know how you like it.