• 2-1/2 cups penne or other tube pasta
• 1/2 cup chicken stock
• 1 cup frozen green peas, thawed
• 1 Tbs. olive oil
• 1 clove garlic, minced
• 1 red bell pepper\cooked, seeded and diced
• 3/4 Lbs. boneless skinless chicken breast half, cut into 0-1/2 inch pieces
• 1/4 cup Romano or Parmesan cheese, grated

Cook pasta in a large pan of boiling water 10 minutes, or until al dente. Drain and set aside. Combine stock and 1/2 cup peas in a food processor or blender and process until smooth. Set aside. Heat oil in a heavy nonstick skillet over medium high heat. Saute garlic 30 seconds. Add bell pepper and chicken and saute 4 minutes, stirring occasionally, or until chicken is cooked throughout. Add pea puree, whole peas and salt and pepper to taste. Stir well. Stir in pasta and bring to a boil. Cook 2 minutes, or until mixture thickens, stirring constantly. Stir in cheese and toss well before serving.