What you need:
1-1/2 pounds of boneless, skinless chicken thighs, cut into large chunks
1 Tbsp. Olive Oil
2 cloves garlic, finely chopped or 1 tablespoon of granulated garlic
1 jar Bertolli Vodka Sauce made with Fresh Cream
1/2 cup green peas
2 cups grated Parmesan cheese
Pasta of your choice (I used Bow-ties)
What to do:
Season chicken with salt and ground black pepper.
Heat olive oil in a large skillet over medium heat and cook garlic,stirring frequently, 30 seconds.
Add chicken and cook, turning occasionally, 10 minutes or until browned.
Stir in sauce and simmer 5 minutes. Stir in peas and grated Parmesan cheese.
Simmer 15 minute or until peas are heated through and chicken is thoroughly cooked.
Serve over hot cooked pasta and garnish with Parmesan cheese shavings.