PENNE WITH CHICKEN, PEAS, AND RED PEPPERS

2 1/2 cups penne or other tube pasta, uncooked
1/2 cup chicken stock
1 cup frozen green peas, thawed, divided use
1 Tbsp. olive oil
1 clove garlic, minced
1 red bell pepper, seeded and diced
3/4 lb. boneless skinless chicken breast halves, cut into 1/2 inch pieces
salt and pepper (to taste)
1/4 cup Romano or Parmesan cheese, grated

Cook pasta in a large pan of boiling water 10 minutes, or until al dente. Drain and set aside.

Combine stock and 1/2 cup peas in a food processor or blender and process until smooth. Set aside.

Heat oil in a heavy nonstick skillet over medium high heat. Saute garlic 30 seconds.

Add bell pepper and chicken and saute 4 minutes, stirring occasionally, or until chicken is cooked throughout.

Add pea puree, remaining whole peas, and salt and pepper to taste. Stir well. Stir in pasta and bring to a boil. Cook 2 minutes, or until mixture thickens, stirring constantly.

Stir in cheese and toss well before serving.

Servings: 4