Monday, October 17, 2011
Whole Wheat Pasta with Pea Puree and Roast Chicken
After a great weekend in Atlanta with the fam I came home Sunday evening to one of Nic's dinner specialties, roast chicken and veggies. The second best thing (after the comforting deliciousness) about roast chicken on a Sunday night is that you have leftover chicken to cook with for the rest of the week. So on Monday night after a rigorous bootcamp class I wanted to make a healthy but hearty pasta using some of the leftover chicken breast. I have always wanted to try making a pasta sauce with my pea puree so I decided to try it then and just throw in the chicken breast. As I hoped, pea puree on pasta was SUPER delicious and by using frozen peas instead of fresh ones, it was also super easy :)
Here's the yummy recipe with frozen peas so you can eat this springy fresh sauce all winter long!
Pea Puree with Roast Chicken and Pasta
Makes 2 dinner sized servings
2 1/2 cups whole wheat pasta shells (you could use regular pasta too - I actually did half and half for me and Nic.)
1 cup frozen peas
1/2 cup onions (chopped up)
1 tsp garlic powder
1 cup leftover chicken breast or rotisserie chicken chopped into small bite size pieces
1 1/2 tablespoons of olive oil
4 tablespoons grated parmesan cheese
1 tsp salt
1/2 tsp pepper
-Put a big pot of water on medium heat and add the peas. Let cook until water boils and then scoop out peas (save the water.) Put the peas into your Cuisinart
-Saute the onions until they are very soft. Then put them into the Cuisinart with the peas.
-Add the garlic powder, cheese, seasonings and olive oil to the Cuisinart and puree.
-Cook your pasta in the hot water and strain.
-Put the pea puree from the cuisinart in the empty hot pan (where the pasta was boiling) and had in the strained pasta. Add in the chicken pieces and mix. Turn the burner back on to warm it all up if necessary.
-Serve and enjoy!