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Chicken and Peas with Pasta

 Chicken and Peas with Pasta
This creamy noodle dinner has a savory, satisfying flavor that just says "home". Unfortunately, everyone likes it so much there are never any leftovers!
4-6 ServingsPrep/Total Time: 30 min.


  • 4 boneless skinless chicken breast halves, cut into 1-inch pieces
  • 2 tablespoons vegetable oil
  • 1/2 cup chopped onion
  • 1 medium green or sweet red pepper, chopped
  • 1 garlic clove, minced
  • 2 cups frozen peas
  • 1 cup chicken broth
  • 1 cup half-and-half cream
  • 2 teaspoons Italian seasoning
  • Salt to taste
  • 8 ounces pasta, cooked and drained
  • 1/2 cup grated Parmesan cheese
  • 1 cup coarsely chopped walnuts, toasted


  • In a 5-qt. Dutch oven, saute chicken in oil over medium heat until
  • browned. Add onion, pepper and garlic; saute until tender. Add peas,
  • broth, cream, Italian seasoning and salt; bring to a boil. Reduce
  • heat; simmer for 10 minutes. Add pasta and Parmesan cheese; simmer
  • for 5 minutes. Garnish with walnuts. Yield: 4-6 servings.
Nutritional Facts: 1 serving (1 cup) equals 450 calories, 25 g fat (6 g saturated fat), 74 mg cholesterol, 397 mg sodium, 24 g carbohydrate, 5 g fiber, 32 g protein.

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Chicken and Peas with Pasta (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.