Creamy Spring Chicken and Pasta
3 Skinless boneless chicken breasts, cut into 1/2 inch strips
1 16 oz box rigatoni
2 Tbsp olive oil
4 Tomatoes, diced
2 cloves garlic, minced
4 oz goat cheese
1 10 oz box frozen peas, thawed
1/3 cup grated parmesan cheese
2 Scallions, thinly sliced
1/4 cup chopped fresh flat leaf parsley
sea salt and pepper to taste
Cook pasta according to directions on the box.
In a large skillet, heat 1 Tbsp olive oil. Cook chicken until 80% done, about 7-9 minutes, or slightly brown. Add tomatoes and garlic. Cover and cook for about 8 minutes or until tomatoes are broken down. Add peas and scallions. Cook for another 2-3 minutes. Add pasta back to skillet. Toss in sauce. Season lightly with sea salt and lots of freshly ground black pepper. Add goat cheese and parmesan cheese and mix well until goat cheese melts and gets creamy. Sprinkle with parsley. Serve.