Roast Chicken with Peas and Pasta


Romulo Yanes


  • 3 scallions, chopped
  • 1/2 cup coarsely chopped cilantro
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon sherry or red wine vinegar
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon honey
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 12 ounces boneless, skinless chicken breast halves
  • 12 ounces boneless, skinless chicken thighs
  • 1/2 cup snow peas
  • 1/2 cup sugar snap peas
  • 1 1/2 cups fregola pasta
  • 1/4 cup sliced radishes


1. Place a rack in center of oven; preheat to 375°F. Line a large baking sheet with foil; oil foil. Pulse scallions, cilantro, oil, garlic, vinegar, paprika, honey, salt, and pepper in a food processor to form a paste. Rub chicken all over with 2/3 paste; arrange in a single layer on baking sheet. Roast until golden and cooked through, about 25 minutes. Transfer to a cutting board; let rest for 5 minutes before slicing.

2. Bring a large pan of water to a boil; have ready a bowl of ice water. Blanch peas until just tender, about 1 miunte. Scoop out peas with a slotted spoon; transfer to ice water. Bring cooking water back to a boil. Cook pasta until just tender, 10 to 12 minutes or according to package directions. Drain pasta; immediately toss in a bowl with remaining scallion paste. Slice peas and add to bowl. Add radishes; stir to combine.

3. Divide pasta among 6 bowls. Top with chicken and serve.

  • Prep:
  • Cook:
  • Total:
  • Yield: 6

Nutritional Information

Calories per serving: 307
Fat per serving: 11g
Saturated fat per serving: 2g
Cholesterol per serving: 90mg
Fiber per serving: 2g
Protein per serving: 27g
Carbohydrates per serving: 23g
Sodium per serving: 509mg
Iron per serving: 2mg
Calcium per serving: 32mg

Good to Know

This dish is just as delicious if you trade the pasta for a cooked whole grain—think farro or barley.