Penne, Peas & Carrots

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By Marilyn Hunter
For The Family Table, a blog for busy families

There are certain food combinations that will forever be associated with children – peanut butter and jelly; macaroni and cheese; and peas and carrots. Our boys love them all but prefer to eat their peas and carrots in a simple pasta dish that I’ve been making since they were toddlers.

This simple dish is perfect when you're in a hurry, but still want to prepare something wholesome and tasty. I use frozen peas and carrots to save time. Skip the half-and-half if you're counting fat grams and add a little more chicken stock instead.

It’s my go-to pasta dish that the whole family enjoys…easy, comforting and as Ben likes to say, “Great for carb-loading on game day!”

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Penne Pasta with Chicken, Peas and Carrots

1 tablespoon kosher salt
8 ounces penne pasta
2 tablespoons extra virgin olive oil
1 boneless skinless chicken breast (7 to 8 ounces), diced
1 tablespoon chopped fresh garlic or 1 teaspoon garlic powder
3 cups frozen peas and carrots, thawed
2 cups chicken stock
1/2 cup half-and-half
Kosher salt, to taste
Freshly ground black pepper, to taste
Freshly grated Parmigiano-Reggiano

Bring a large pot of water to a boil, add the kosher salt and cook the pasta according to the package instructions.

While the pasta is cooking, heat the olive oil in a nonstick sauté pan over medium heat until it's rippling. Add the chicken and sauté for 3 minutes or until lightly browned. Add the garlic and stir. Add the peas and carrots, chicken stock, and half-and-half. Bring the mixture to a simmer and season with salt and pepper.

Drain the pasta and combine it with the chicken mixture. Sprinkle with Parmigiano-Reggiano to taste and serve immediately.

Makes 4 servings

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