Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 pound chicken breasts (chopped into 1-2” pieces)
  • salt and pepper
  • 8 oz. (about 3 cups) cavatappi pasta (-see notes)
  • 4 garlic cloves, minced
  • pinch -1/4 teaspoon red pepper flakes (-optional)
  • 2 tablespoons cornstarch
  • 3 cups reduced sodium chicken broth
  • 1 12 oz. can evaporated milk
  • 1 teaspoon granulated chicken bouillon
  • 1 teaspoon dried parsley
  • 1/2 tsp EACH dried oregano, dried thyme, onion powder
  • 1/4 cup freshly grated Parmesan cheese
  • ¼ -1/3 cup basil pesto
  • 2 tablespoons lemon juice
  • 1 cup frozen petite peas, thawed

Instruction

  • Pat chopped chicken dry while it’s still on the cutting board and season with ½ teaspoon salt and 1/4 teaspoon pepper.
  • Melt butter in olive oil in a 4 quart (or larger) Dutch oven over medium high heat until hot. Add chicken and cook until most of the chicken is opaque (chicken will not be cooked through). Add garlic and red pepper flakes and cook an additional 30 seconds.
  • Whisk 1 cup chicken broth with the cornstarch and add to the pot. Add remaining chicken broth and all remaining ingredients up to the “Add Later.”
  • Cover the pot and bring to a boil. Once boiling, stir, replace lid and reduce heat to medium-low. Simmer for 12-16 minutes, or until pasta is tender, stirring every couple minutes and quickly replacing the lid so the pasta cooks evenly and the sauce doesn’t burn on the bottom. Add additional broth if the pasta isn't done and most of the liquid is evaporated. *Pasta may take more or less time depending on pasta used.
  • Once the pasta is al dente, reduce heat to low and stir in Parmesan until melted followed by pesto, lemon juice and peas. Taste and season with additional salt and pepper (I add ¼ teaspoon more of each). If desired, you can make the dish "saucier" by stirring in additional broth, milk or cream.