Pesto Chicken and Orecchiette with Green Peas and Tomatoes

Ingredients

• 12 ounce(s) orecchiette or other short pasta
• 4 tablespoon(s) olive oil
• 1 cup(s) white onions diced
• 1 pound(s) chicken breasts sliced thin
• 8 tablespoon(s) pesto
• 2 cup(s) peas frozen
• 1 cup(s) grape tomatoes halved
• 1 tablespoon(s) parmesan cheese shredded

Preparation

1. In a large pot of boiling water, cook pasta until al dente. Drain pasta and return to pot.


2. While pasta is cooking, heat oil in a large pan over medium heat. Add onion; cook, stirring occasionally, until onion begins to brown, 1 to 2 minutes. Add chicken. Cook chicken uncovered until it is done, about 8 minutes.


3. In a small saucepan of boiling water, add frozen peas. Cook, stirring occasionally, until peas are warmed through and tender, 2 to 3 minutes. Drain well and return peas to the pot. Add tomatoes and cook on medium-low heat for 45 seconds. Remove from heat.


4. To pasta in pot, add the pesto, chicken, onions, peas, and tomatoes. Mix well and keep warm. Serve immediately, sprinkled with Parmesan.