1 boned chicken breast, cubed
1 lb. spaghettini
8 oz. baby peas
1 egg, beaten
3 tbsp. grated asiago cheese or Parmesan cheese
2 tbsp. olive oil
1/2 tsp. salt
Milled black pepper

In saucepan over medium heat, saute chicken cubes in oil until golden. Season with salt and pepper. Set aside.

Cook spaghettini. While spaghettini is cooking, heat peas in its own liquid. Drain liquid to pour in with chicken and oil. Simmer uncovered for 5 minutes. Add peas and more pepper to chicken. Stir and simmer for 5 more minutes. Blend cheese and egg. Stir into chicken and peas.

Drain spaghettini and place in large hot bowl. Add half of chicken and peas sauce and toss well. Serve in hot bowls with remainder of sauce spooned over individual portions. Serves 4.