| 1 box | Piccolini® Mini Penne |
| 2 tablespoons | extra virgin olive oil |
| 1 cup | white onion, diced small |
| 1 cup | carrot, diced small |
| 1 cup | frozen peas |
| 8 ounces | chicken breast, diced small |
| to taste | salt |
| to taste | freshly ground black pepper |
| 1/3 cup | Parmigiano cheese, grated |
HEAT the oil and the onion in a medium skillet over medium heat. Sauté for 3 minutes or until the onion is slightly translucent.
ADD the carrot and sauté for an additional 2 minutes.
ADD the peas and sauté for 2 more minutes. Increase the heat to high and add the chicken, sauté until the chicken is completely cooked through, about 5 minutes.
Meanwhile COOK the Piccolini® Mini Penne according to the package directions. Season the sauce with salt and pepper to taste.
DRAIN and toss the pasta with the sauce, add about ¼ cup of the pasta water to the sauce and sauté for an additional minute on the heat. Remove the pan from the heat and toss the pasta with the grated cheese and serve.