Rigatoni Vesuvio

1: Bring a pot of water with about 1 tbsp of salt to a rolling boil.

2: Heat a large sauté pan over medium heat and add EVOO.

3: Once hot, add the sliced garlic and cook until fragrant (about 30 seconds).

4: Add the red pepper flakes and oregano, stirring to combine.

5: After about 1 minute, add the white wine and reduce until almost all the liquid has evaporated.

6: Add the chicken broth, peas, and salt, stirring to combine.

7: Turn off the heat and pull or dice the rotisserie chicken and add it to the sauté pan.

8: Cook the pasta in the boiling water about 1 minute under what is directed.

9: Add 1 cup of pasta water to the chicken in the sauté pan while the pasta is cooking.

10: When the pasta is done, strain it and add it to the sauté pan.

11: Add the minced garlic to the sauté pan.

12: Over medium-high heat, cook for 1-2 minutes while stirring.

13: Turn off the heat and allow the pasta to absorb the liquid for about 5-10 minutes.

14: Serve topped with Parmesan cheese and chopped parsley.