This is a quick and delicious week-night meal.

½ pound penne pasta
½ cup frozen peas
2 Tablespoons olive oil
1 pound boneless, skinless chicken breast (partially frozen)
1 Tablespoon chopped garlic
2 Tablespoons roasted red peppers, chopped (jarred peppers are fine)
2 Tablespoons margarine
2 Tablespoons flour
½ teaspoon salt
1 cup milk
1 cup shredded cheddar cheese
1 cup crumbled gorgonzola cheese

Prepare pasta according to package directions. During the last minute of cooking, add the frozen peas to the pasta water. Reserve 1 cup of pasta water before draining.

Slice the chicken into small chunks. Chicken slices well if it is partially frozen.
Heat olive oil in a large sauté pan. Sauté chicken with garlic and roasted peppers. Keep warm.

Prepare cheese sauce.
Place margarine, flour and salt in a 1 quart microwavable bowl. Microwave for one minute. Stir.
Microwave an additional minute, stir.
Gradually add the milk, stirring well. Microwave an additional 4 minutes. Stir every minute. Sauce should be thick. Add the cheeses and up to 1 cup of the reserved pasta water. Stir until smooth.

Combine sauce and pasta with the chicken. Season with salt and pepper. Enjoy.

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