Chicken and Peas Pasta

Prep Time: 15 min

Cook Time: 15 min

Servings: 4

Ingredients:

1 tablespoon extra-virgin olive oil

2 cups shredded store-bought rotisserie chicken

1 cup frozen baby peas

1/2 cup chicken broth

2 cloves garlic, finely chopped (optional)

12 ounces wagon wheels or other short pasta

1/2 cup freshly grated Parmesan cheese, plus more for sprinkling

1 tablespoon butter

Salt

Instructions:

1. In a large skillet, heat the olive oil over medium-high heat. Add the chicken to the skillet and heat through. Stir in the peas, broth, garlic and cayenne and simmer until the broth has reduced slightly, about 2 minutes. Keep warm over low heat.

2. Meanwhile, in a large pot of boiling, salted water, cook the pasta for 5 minutes. Drain and add to the chicken. Stir in the 1/2 cup cheese and butter and simmer over medium heat, stirring frequently, until the pasta is al dente, about 3 minutes. Season with salt, if necessary, and serve with additional Parmesan.

3. Place in thermal container appropriate for hot foods. If preparing the night before, reheat the pasta and place in thermal container before packing the lunchbox.

Recipe provided by: Every Day With Rachael Ray

Photo by: Ellie Miller