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Everynight Pasta
Ingredients
| * | 1 lb. thin-sliced skinless chicken breasts |
| * | 2 tbls. margarine |
| * | 1 tbls. olive oil |
| * | Salt, pepper and garlic salt |
| * | 10 oz. package frozen peas |
| * | 1 cup half 'n half |
| * | 1 1/4 cups freshly grated Parmigiano-Reggiano cheese |
| * | 1 lb. fettuccini or linguine |
Instructions
| 1 | Cut chicken into bite-sized pieces. Melt margarine and olive oil in large skillet. Add chicken and season with salt, pepper and garlic salt. Saute chicken until golden brown, about 8-10 minutes. |
| 2 | Add peas and heat through. Add the half 'n half slowly, then fold in the grated cheese. Keep warm while pasta cooks. |
| 3 | In a large pot of boiling water seasoned with garlic salt, cook pasta according to package directions. Drain. |
| 4 | Place pasta in serving bowl, add chicken mixture and toss to combine. Serve immediately. |