Chicken Pasta Jean Galton   From Every Day with Rachael Ray March 2007 FOUR SERVINGS Prep Time: 15 min Cook Time: 15 min 1 tablespoon extra-virgin olive oil 2 cups shredded store-bought rotisserie chicken 1 cup frozen baby peas 1/2 cup chicken broth 2 cloves garlic, finely chopped Pinch cayenne pepper 12 ounces wagon wheels or other short pasta 1/2 cup freshly grated Parmesan cheese, plus more for sprinkling 1 tablespoon butter Salt 1. In a large skillet, heat the olive oil over medium-high heat. Add the chicken to the skillet and heat through. Stir in the peas, broth, garlic and cayenne and simmer until the broth has reduced slightly, about 2 minutes. Keep warm over low heat. 2. Meanwhile, in a large pot of boiling, salted water, cook the pasta for 5 minutes. Drain and add to the chicken. Stir in the 1/2 cup cheese and butter and simmer over medium heat, stirring frequently, until the pasta is al dente, about 3 minutes. Season with salt, if necessary, and serve with additional Parmesan.

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