- 2 tablespoons butter
- 2 boneless skinless chicken breasts, cut in 1-inch pieces
1 cup diced onion
1 cup diced bell pepper (optional)
1/2 teaspoon pepper
- 1/4 teaspoon salt
4 cups chicken broth
1 cup heavy whipping cream
12 oz uncooked pasta, your favorite
1 cup frozen sweet peas
2 cups shredded sharp Cheddar cheese (8 oz)
1/4 cup sliced green onion
In 5-quart Dutch oven, melt butter over medium-high heat. Add chicken; cook 6 to 8 minutes, turning once, until chicken is no longer pink in center. Using slotted spoon, transfer to bowl; cover and keep warm. Add bell peppers, onions, pepper and salt to butter and drippings in pan; cook over medium-high heat 3 to 5 minutes, stirring frequently, until softened.
Stir in broth and whipping cream; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 12 minutes, stirring frequently. Stir in frozen peas and chicken; stir 3 to 4 minutes or until pasta is cooked to desired tenderness and sauce is thickened.
Remove from heat; stir in cheese until melted and smooth. Top with green onion.
