Chicken Arrabbiata Pasta with Peas

Ingredients

• 12 oz penne
• to taste Salted water, for boiling
• 1 lb chicken breast, sliced
• 1 tbsp olive oil
• 1/2 tsp salt
• to taste Black pepper
• 1 cup frozen peas
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp chili flakes
• 1 can / (28 oz) crushed tomatoes
• 1 tsp salt
• to taste Grated Parmesan (optional)
• to taste Fresh basil or parsley (optional)

Method

1. Cook pasta in salted water until al dente. Reserve 1 cup pasta water, then drain.
2. Sear chicken in olive oil with salt and pepper until cooked through; set aside.
3. Stir peas into sauce for the last 2 minutes to warm through.
4. Heat olive oil; sauté garlic and chili flakes 30 seconds.
5. Add tomatoes and salt; simmer 12 minutes.
6. Toss drained pasta with sauce, loosening with pasta water as needed.
7. Serve warm; top with Parmesan and herbs if desired.

Notes

Use reserved pasta water to adjust sauce consistency without diluting flavor.