Pasta with Chicken and Peas in White Wine Sauce

Bah. Has it really been over a week since my last post? Yes. Well, we've been cooking, and eating, just not really photographing or recording. Trust when I say we've had some fabulous meals; you'll just have to wonder at them.

Tonight's dinner was literally thrown together from the first things I could pull from the fridge/pantry. Turned out pretty well!

I've had this box of quinoa pasta languishing in the cabinet, and tonight I broke it open with the comfort of knowing I had a back-up box of whole wheat rotini to save the day if needed. The quinoa pasta was just fine; couldn't really tell the difference between it and regular pasta. And it has a marginally superior nutritional profile, although not quite as good as WW.

Pasta with Chicken and Peas in White Wine Sauce



serves 2

3 cloves garlic, minced
2 scallions, minced
cooking spray
1/2 c frozen peas
1/2 c cooked chicken breast, diced
1/2 c chicken broth
1/4 c white wine
1/4 c jarred roasted red peppers, diced
3 T crumbled feta cheese
4 oz uncooked whole wheat pasta

1. Spray a skillet with cooking spray and saute the garlic and scallions over medium heat for 1 minute.
2. Add the peas, chicken, broth, wine, and peppers. Bring to a boil and reduce heat to medium-low; cook for 5 minutes.
3. Stir in the feta cheese and cook until melted into the sauce.
4. Cook the pasta according to directions. Divide into two dishes and spoon the sauce over the top.