You can roast a chicken for this recipe or by one…either way it’s good!
1 lb penne pasta
2 Tbsp butter
1 onion, thinly sliced
1/2 tsp red pepper flakes
2 garlic cloves, minced
2 lbs Roma tomatoes, seeded and chopped, or 1 (28 oz) can diced tomatoes, drained)
2 cups half and half
1 cup frozen peas
1/2 tsp salt
Freshly ground pepper
1 roasted chicken, about 2 lbs, skinned and chopped
Heat 4 qts salted water to a boil; add pasta. Cook until al dente, about 7 min. Drain and reserve 1/2 cup of cooking liquid.
Melt butter in a large skillet; stir in onion and red pepper flakes. Cook until softened, about 3 min. Stir in garlic; cook 1 min. Stir in tomatoes, cream and reserved pasta ooking liquid. Increase heat top high and cook until reduced, about 4 min. Stir in peas, salt, pepper, pasta and chicken. Stir to coat evenly. Heat about 4 min.