Chicken Pasta with Peas

Monday, May 2, 2016

1lb skinless, boneless chicken breast
2 tablespoon olive oil + 1 teaspoon olive oil
1 teaspoon dried basil
Pinch of red pepper flakes
Salt/pepper, to taste
1/2 cup frozen peas
20oz container of Buitoni tortellini

1/2 cup heavy cream
1/4 cup finely chopped onion
1 teaspoon minced garlic
15oz can of sauce
1 teaspoon kale powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Salt/pepper, to taste

Dice chicken into 1/2" pieces. Coat chicken in 1 teaspoon olive oil, basil, red pepper flakes, salt and pepper. 

Heat 1 tablespoon of olive oil in a deep frying pan over medium heat. Add chicken. Cook until no longer pink. Remove from pan and drain any excess liquid. Set chicken aside.

In the same pan, heat 1 tablespoon olive oil over medium low heat. Add onion. Cook until translucent. Add garlic. Cook another 2 minutes but do not let brown. 

Add sauce, kale powder, oregano, basil, salt and pepper. Bring to a boil then simmer. Add heavy cream and frozen peas. Simmer for another 5 minutes. Add chicken, pasta and stir.