Chicken With Penne And Peas

• 2 1/2 cups penne
• 1/2 cup chicken stock
• 1 cup frozen green pea, thawed
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 red bell pepper, seeded and diced
• 3/4 lb boneless skinless chicken breast half, cut into 1/2 inch pieces
• 1/4 cup romano cheese or 1/4 cup parmesan cheese, grated

1. Cook pasta in a large pan of boiling water 10 minutes, or until al dente.
2. Drain and set aside.
3. Combine stock and 1/2 cup peas in a food processor or blender and process until smooth.
4. Set aside.
5. Heat oil in a heavy nonstick skillet over medium high heat.
6. Saute garlic 30 seconds.
7. Add bell pepper and chicken and saute 4 minutes, stirring occasionally, or until chicken is cooked throughout.
8. Add pea puree, whole peas and salt and pepper to taste.
9. Stir well.
10. Stir in pasta and bring to a boil.
11. Cook 2 minutes, or until mixture thickens, stirring constantly.
12. Stir in cheese and toss well before serving.

penne, chicken stock, frozen green pea, olive oil, clove garlic, red bell pepper, boneless skinless chicken breast half, romano cheese

Taken from www.food.com/recipe/chicken-with-penne-and-peas-51839 (may not work)