1. Cook pasta according to package directions for
10 minutes, omitting salt and fat. Add peas; cook
2 minutes. Drain mixture over a bowl, reserving 1
1/2 cups cooking liquid; rinse with cold water.
Drain.
2. Heat a grill pan over medium-high heat; coat
with cooking spray. Sprinkle chicken with 1/2
teaspoon pepper and 1/4 teaspoon salt. Add chicken
to pan; cook 5 minutes on each side or until done.
Let stand 10 minutes; cut chicken into 1-inch
pieces.
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3. Combine oil, garlic, oregano sprigs, and thyme
sprigs in a large skillet over medium heat; cook 4
minutes or just until garlic begins to brown. Add
reserved 1 1/2 cups cooking liquid, 1/4 teaspoon
pepper, remaining 1/2 teaspoon salt, and stock to
pan; bring to a boil. Cook until reduced to 3/4
cup (about 10 minutes); discard herb sprigs. Stir
in 2 ounces cheese; stir until cheese melts. Stir
in pasta mixture. Stir in chicken, remaining 1
ounce cheese, and tomatoes. Sprinkle with
remaining 1/4 teaspoon pepper, basil, oregano, and
thyme leaves.
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