Roast Chicken With Peas And Pasta

• 3 scallions, chopped
• 1/2 cup coarsely chopped cilantro
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon sherry or red wine vinegar
• 1/2 teaspoon smoked paprika
• 1 teaspoon honey
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 12 ounces boneless, skinless chicken breast halves
• 12 ounces boneless, skinless chicken thighs
• 1/2 cup snow peas
• 1/2 cup sugar snap peas
• 1 1/2 cups fregola pasta
• 1/4 cup sliced radishes

1. Place a rack in center of oven; preheat to 375u0b0F. Line a large baking sheet with foil; oil foil. Pulse scallions, cilantro, oil, garlic, vinegar, paprika, honey, salt and pepper in a food processor to form a paste. Rub chicken all over with 2/3 paste; arrange in a single layer on baking sheet. Roast until golden and cooked through, about 25 minutes. Transfer to a cutting board; let rest for 5 minutes before slicing.
2. Bring a large pan of water to a boil; have ready a bowl of ice water. Blanch peas until just tender, about 1 minute. Scoop out peas with a slotted spoon; transfer to ice water. Bring cooking water back to a boil. Cook pasta until just tender, 10 to 12 minutes or according to package directions. Drain pasta; immediately toss in a bowl with remaining scallion paste. Slice peas and add to bowl. Add radishes; stir to combine.
3. Divide pasta among 6 bowls. Top with chicken and serve.

scallions, cilantro, olive oil, garlic, sherry, paprika, honey, salt, freshly ground black pepper, chicken, chicken, snow peas, sugar snap peas, fregola pasta, radishes

Taken from www.myrecipes.com/recipe/roast-chicken-peas-pasta (may not work)