Ingredients

2 Tbsp. olive oil
1 pound chicken breast, skinless, boneless, cut in small cubes
1 cloves garlic, minced
1 carrot, cut in thin 2-inch matchsticks
1/2 red pepper, cut into thin strips
2 green onions, chopped
1/2 tsp. dried rosemary
1 tsp. dried basi

Cooking Instructions

In a large nonstick skillet, heat 1 Tbls. of the oil until hot. Add chicken; saute 5 minutes, until cooked through. Remove and keep warm. Add remaining olive oil and garlic to pan. Heat and add carrot, red pepper, onions, rosemary and basil. Saute 5 minutes more. Add pea pods and wine. Actively simmer for several minutes, stirring, until wine is reduced and almost evaporated. Add milk and simmer again, for 5 minutes, to reduce. Sauce will be thin. Add sauce and reserved chicken to hot, cooked pasta. Stir gently to combine. Add salt and pepper to taste. Ladle into four individual serving dishes. If desired, garnish each with a sprig of rosemary.
 
 
 While they were eating, Jesus took some bread, and after a blessing, He broke it and gave it to the disciples, and said, Take, eat; this is My body." (Matthew 26:26)