Easy Chicken Pasta Toss

I came across this recipe about five years ago in a Rachel Ray magazine. It wasn't even really a recipe. It was like like one of those charts that tell you "try this" and they give you columns of pastas, meats, veggies, cheeses, and sauces. It was a mix and match type of thing. I mixed. I matched. I made. It was yummy.

It feels like a light meal, yet a hearty meal. There's not thick creamy sauce, just a broth. And the seasonings are great with this too. It's a quick meal that tastes so good!

I just love the peas in this recipe. It gives you that perfect pop of something sweet. I usually make it with the Wagon Wheel pasta, but when I was at the grocery store my girls saw the "flower" shaped pasta and decided it was a must have. It's a hit at our house!

Easy Chicken Pasta Toss

1 box of Wagon Wheel or Fiori Pasta
8 cups water
6 boullion cubes
3 Tbsp Roasted Garlic Oil
1 tsp Franks Red Hot
salt, pepper, onion powder, garlic powder
2 chicken breasts
1 pkg. lipton onion soup mix
1 cup frozen peas
1 cup fresh grated parmesan cheese

1. Toss chicken and Lipton Onion Soup Mix into a small crockpot and cook on high for about 6 hours.

2. When chicken is done, it should be juicy and fall apart with fork.

3. Shred the chicken and set aside.
4. Meanwhile, combine water with boullion cubes and bring to a boil.

5. Add in pasta. Now's a good time to toss in some salt as well.

6. Cook pasta according to package directions.

7. Drain out most, but not all of the liquid. You need about a cup or two left to coat the pasta.
8. Toss pasta with the oil and additional salt and pepper.
9. Add in enough garlic powder and onion powder to your liking.

10. Add to pasta, the shredded chicken, peas, and about 3/4 cup of cheese. Stir to combine. (I add the peas frozen, they warm with the heat of the pasta and chicken, without getting mushy and gross.)
11. Use additional cheese to garnish.