Recipe of the Day

Alright, Rachel Ray, i've found a recipe you can truly cook in 30 minutes. Unless you forget to actually turn on the flame under the pot of water to boil, which is why it took me about 40 minutes. I got this recipe from The Virtual Kitchen, but modified it slightly. It is delicious. Heck, even the kids ate it. Except Lulu didn't eat the tomatoes because she said she was allergic to them. Whatever. I didn't care what they ate last night, as long as it wasn't candy coated. 1 lb. medium pasta shells 1 cup frozen peas (I used about a cup and a quarter) 2 teaspoons minced garlic 2 tablespoons olive oil 1/4 teaspoon red pepper flakes 1 1/2 cups (12 ounces) whole-milk ricotta 1 cup oil packed sun-dried tomatoes (one 8 1/2-ounce jar) drained and chopped coarse 1/4 cup grated Parmesan cheese 3/4 cup to 1 cup chicken broth, heated* grilled chicken breasts salt and pepper Bring 4 quarts water to boil in stockpot. Stir in pasta and 1 tablespoon salt. Cook pasta until done, adding peas in last 15 seconds of cooking. Drain and return pasta and peas to stock pot. Meanwhile, heat garlic, oil, and red pepper flakes in small skillet over medium heat. Cook until sizzling, but not brown. Set aside to cool slightly. Stir together ricotta, sundried tomatoes, parmesan, 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic/oil mixture in bowl. Stir chicken broth into ricotta mixture. Add mixture to pasta in pot and stir well to combine. Slice chicken breasts and serve over top of pasta. *note: I would add a little more than 3/4 cup of chicken broth to make it a little more saucy.