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Chicken with Pasta and Peas

Serves: 6
Total Calories: 471


1 pound chicken meat, cubed
2 ounces butter
salt and pepper
1 ounce butter
1 ounce flour
1 cup milk
salt, paprika, pepper
2 cups peas
1 (16-ounce) package rigatoni


Saute off chicken in butter and season, set aside.

Melt butter in saucepan and add flour, cook roux until most liquid is gone. Add milk whisking to prevent lumps. Season to taste, simmer until thick.
Boil penne pasta according to manufacturers directions, drain and set aside.
Boil peas then toss with the pasta and the white sauce.

Nutritional Facts:

Serves: 6
Total Calories: 471
Calories from Fat: 64

This Chicken with Pasta and Peas recipe is from the DVO Recipe Book Cookbook. Download this Cookbook today.

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