Picking the last harvest of the summer snap peas from my garden I decided to make pasta. Bon Appetit!
½ half box of bow tie pasta
1 bag (6 ounces) of snap peas
6 white mushrooms, sliced
1 tablespoon minced garlic
½ cup of shredded parmesan cheese
5 – 6 mint leaves
1 chicken breast
Method: Bring a large pot of lightly salted water to a boil; add bow tie pasta and cook, stirring occasionally, for six minutes. Add sugar snap peas to pasta; cook until pasta is tender yet firm to the bite, about three minutes more. Drain. In a separate skillet; saute mushrooms and chicken over medium heat, cooking until mushrooms are golden brown and chicken is no longer pink. Remove chicken. Add pasta, snap peas, and garlic to skillet, still on medium heat to ensure all ingredients are warm. Shred chicken and add to skillet. Top with Parmesan cheese and mint, then stir and serve.