1 lb whole wheat penne rigate
½ bag frozen peas
1 jar pasta sauce
1 c. mozzarella
Optional: 1 lb. boneless chicken breast diced and cooked in a skillet with olive oil. When cooked, add in a small handful of diced capicola slices then sprinkle to coat with italian breadcrumbs.
Cook penne as directed. While cooking, combine pasta sauce, frozen peas, and mozzarella. Drain penne and toss with sauce mixture. Optional: when serving, top with breadcrumb coated chicken mixture and grated parmesan cheese.