A delicious Italian pasta dish featuring chicken, garlic, and peas, perfect for weeknight dinners. This recipe highlights the unique combination of flavors in Pasta Vesuvio, which has roots in Chicago.
Step 1: Add olive oil to a large saute pan over medium high heat. When the oil is hot, add your floured chicken browning both sides.
Step 2: Remove chicken and set aside.
Step 3: Add a little more EVOO to the pan then add your garlic and oregano.
Step 4: Stir cooking until fragrant, then deglaze with white wine.
Step 5: When wine is almost reduced, add peas.
Step 6: Drop pasta and add 1/2 cup pasta water to the peas.
Step 7: Return the chicken to the pan, then add the pasta once al dente.
Step 8: Turn off heat, add butter and parsley, and toss.
Step 9: Finish with Parmesan Reggiano.
