Pasta with Peas & Chicken

I was browsing through my favorite food website, AllRecipes, and came upon this easy and interesting Pasta with Peas and Sausage recipe that I had to try since I had most of the ingredients on hand.  The only changes I made was I used chicken instead of sausage, 2 cups of heavy cream instead of 1 1/2 cups, threw in a handful of Parmesan cheese into the heavy cream and I tossed in a handful of chopped basil at the end.  I had bought another pint of heavy cream because I was planning on making a second batch of ice cream but changed my mind and used it to make a pasta sauce instead.  I had some chicken breasts already thawed so instead of thawing out some sausage, I just used the chicken breasts, which was just as yummy.

Pasta with Peas & Chicken

Cooking the chicken breast & garlic

Cooked chicken breast & garlic

Add frozen peas

Add heavy cream

Add Parmesan cheese

Chopped basil

Cooked tri-color rotini pasta

Add rotini pasta

Add basil

Topped with a sprinkling of Parmesan

This dish was very simple to make.  It probably took me about 30 minutes from start to finish so it’s very convenient if you want something fast and tasty.  The sauce was very easy to make but I think it lacked flavor.  I prefer a more Alfredo sauce taste…maybe add some cream cheese and butter?  I love the taste and smell of fresh basil (I bought 6 plants from the Farmer’s Market and they’re currently growing along side my thyme and rosemary) and it was a great finishing touch to the dish–although I’d probably add 2x the amount next time.  I would definitely make a variation of this dish again but add more ingredients to the sauce and more veggies like some chopped broccoli.

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