Chicken and Peas

Chicken and Peas
  • 12-ounces small pasta shapes
  • 1⁄4 cup diced sun dried tomatoes
  • 1⁄4 cup freeze dried green peas
  • 4 packets lower sodium chicken broth concentrate
  • 1 Tbsp extra virgin olive oil (or 1 packet)
  • 4 packets soy sauce
  • 7-ounces package chicken breast
  • 1⁄4 cup shelf stable parmesan cheese

In a large pot (2 Liter or bigger), bring 4½ cups water to a boil, along with the broth concentrate and oil. Add in pasta, vegetables and chicken. Bring back to a boil and cook for time on package. lowering the flame as needed, to maintain a simmer.

Turn off the stove, stir in the soy sauce, then the Parmesan cheese, then let sit for a couple minutes to thicken up.

Serves 2 to 3.
For the pasta, look for small shapes that cook in under 7 minutes time. Look for lower sodium soy sauce to control the amount of salt. For broth concentrate sticks, look at Trader Joe’s. If you cannot find them, use your favorite lower sodium bouillon powder instead.