Easy Peasy Lemon Squeezy

The kids and I picked about a paper lunch bag sized amount of peas the other day at the farm...after I shelled them I ended up with just over a cup. A quick scan of the fridge revealed a couple crookneck yellow squash peeking out at me from behind a huge bag of ...carrots.....as well as the three leftover grilled balsamic marinated chicken breasts I used for dinner the night before.  So without further ado I give you.......

Easy Peasy Lemon Squeezy Shells with Chicken

You will need:

1 lb. uncooked shells

Chicken stock

3 leftover grilled chicken  breasts, diced

2 med sized yellow squash, chopped in bite-sized pieces

1/2 cup peas (frozen works just fine)

1 lemon

2 cloves garlic, finely minced

Few Tablespoons olive oil

1/4 Cup heavy cream

Pecorino Cheese

Salt and Pepper

Cook shells according to directions in pot of chicken stock...drain pasta, reserving liquid.  Heat olive oil in large skillet over medium-high heat.  Add squash and garlic, cooking till squash is just starting to sweat...add peas.  When squash is tender add juice of one lemon, pasta , chicken and salt and pepper to taste.  Add a ladle or two of pasta cooking liquid along with heavy cream.  It will seem like the pasta is swimming in liquid at first, but the pasta will start to absorb sauce.  Put pasta  in large serving bowl and top generously with grated pecorino cheese.  This recipe serves 4 with a large salad...