Penne Pasta with Tomatoes and Peas is 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 tablespoon olive oil
1 ½ tsp minced garlic (1½ clove)
¾ cup cherry tomatoes, halved
⅛ tsp black pepper
⅛ tsp salt
¾ tsp dried basil
½ tsp dried parsley
1 tbsp shredded parmesan cheese
Cook pasta according to package directions. Add peas during the last 2 minutes of cooking. Drain.
Add oil to saute pan and heat over medium-low heat. Add garlic and saute for 4 minutes. Increase heat to medium-high. Add tomatoes and cook for 1 minute. Add pasta, salt and pepper to pan, cook for 3 minutes until heated through. Toss with basil and parsley, sprinkle with cheese. Serve immediately.
Seal chicken in a small bag or container with 2 tbsp lemon poppy seed dressing. Marinade overnight. Cut into 1” pieces.
Soak rice noodles in very hot water for 30 minutes. Do not over soak. Drain.
While noodles are soaking, put onion in saute pan with ¼ cup vegetable broth. Cook on low heat, stirring frequently, until soft and golden. As vegetable broth evaporates continue adding, ¼ cup at a time. Turn heat up to medium and add garlic. Saute for 30 seconds.
Add the chicken, rice noodles and peas to the pan and stir fry until the chicken is cooked through, 7-10 minutes. Toss with remaining poppy seed dressing. Serve immediately.