Chicken and Penne Pasta With Garlic Rosemary Sauce

While the pasta cooks, dissolve the 1 bouillon cube in the reserved 2 cups of pasta water. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the 6 chicken breast tenders generously with 2 tablespoons poultry seasoning.

Once the oil is shimmering, add the chicken to the skillet. Cook for about 2 minutes per side, until the chicken is opaque and the juices run clear. Remove the chicken from the skillet and set it aside.

Return the skillet to medium heat. Add a bit more olive oil if needed, then stir in the 1 cup flour, 4 cloves minced garlic, and 3 tablespoons fresh rosemary. Whisk continuously for about 1 minute, until the flour mixture turns crumbly and smells toasted.

If the mixture seems too dry, drizzle in up to 1 teaspoon more olive oil, continuing to stir.

Gradually whisk in the reserved pasta water with the dissolved bouillon, along with the 1 1/2 cups peas. Keep whisking until the sauce is smooth and starts to thicken.

Lower the heat to low and let it cook, stirring occasionally, until the sauce is bubbly and thick enough to coat the back of a spoon.