Chicken Peas Pasta with Nonna’s Sauce

 

 This fabulous recipe is from my dear friend Regina. She got it from her Nonna and serves this favorite meal to her family with an authentic vodka sauce from her Nonna.  It’s now my family’s favorite too.  

 

A Note from Regina: For my family of 4 Nonna’s A La Vodka Sauce makes enough for a second meal.

 

 To make it a little different so I don’t hear “This again?” from the kids I add another protein, such as shrimp or chicken and peas.

 

 It is a lifesaver on a busy day to have something homemade that is quick and easy to make.

 

This dish and the sauce is great for a potluck dinner. Everyone who has had this adores the sauce and whole chicken and peas dinner. 

 

Thank you again Regina, your recipes are so delicious and I appreciate you sharing them with us. xo

Chicken and Peas Pasta with Nonna’s Sauce

Yields: 4 main dish servings

 

Ingredients:

• Nonna’s A La Vodka Sauce
• 4 thin boneless chicken cutlets
• 1 to 2 tbsps olive oil
• sea salt and pepper to taste
• 8 to 10 ounces peas, Regina used an 8.5 oz can of peas, drained Le Sueur Very Young Small Peas, I used a 10 ounce bag of frozen small peas, slightly defrosted both work for this recipe
• 1 lb pound penne pasta

 

Directions:

1. Make a batch of Nonna’s A La Vodka Sauce
2. Cut chicken into bite-sized pieces and sauté in oil over medium until no longer pink. Sprinkle with salt and pepper.
3. Add drained canned peas or slightly defrosted frozen from the bag peas to the chicken to warm. Toss a few times to make sure the peas are completely heated through.
4. Cook pasta until al dente. Drain water. Then add sauce, chicken and peas. 

 Enjoy this amazing dish!