Creamy chicken and peas…comfort food at its finest!! It’s a fast and easy one-skillet meal that takes the work out of preparing dinner!
Creamy Chicken and Peas
- 2 tbsp butter
- 1 cup sweet onion, chopped
- 8 oz boneless skinless chicken breast, cut into 1” cubes (1 cup)
- 1 cup frozen petite peas
- 1 cup butternut Bechamel
Melt butter in a saute pan over medium heat. Add onion and saute until onion is soft.
Add chicken and peas. Saute for 3-5 minutes until the chicken is no longer pink.
Add Bechamel sauce and heat until warm.
Serve over pasta or rice.
Hack: Store leftovers in the refrigerator for up to 5 days or freeze in portion-sized containers for up to 3 months.
Hack: Frozen chopped onions can be used in the recipe.
Handle chicken with care! Click here for some tips to avoid foodborne illnesses that can be associated with raw poultry..
Dehydrated vegetables can be used in this recipe.
Penne pasta with tomatoes and peas is a vegetarian option that’s quick, light and super simple. This dish is a winner at any meal!
Penne Pasta with Tomatoes and Peas
- ⅔ cup uncooked penne pasta (2 oz)
- ¼ cup frozen peas
- 1 tbsp olive oil
- 1½ cloves garlic, minced (1½ tsp)
- ¾ cup cherry tomatoes, halved
- ¾ tsp dried parsley
- ½ tsp dried basil
- ⅛ tsp black pepper
- ⅛ tsp salt
- 1 tbsp shredded parmesan cheese
Cook pasta according to package directions. Stir in the peas during the last 2 minutes of cooking. Drain.
Add oil to a saute pan and heat over medium-low heat. Saute garlic for 4 minutes, stirring constantly.
Increase heat to medium-high, add tomatoes, basil and parsley. Cook for 1 minute.
Add pasta, salt and pepper to pan, cook for 3 minutes or until heated through.
Sprinkle with cheese and serve immediately.
Did you know? Traditional “white” pasta has gotten a bad rap lately but there are plenty of healthier alternatives out there, either with carbs and without!
Suggestion: For a more protein-rich meal, add some Italian meatballs!