1 1/4 Cups Penne Or Other Tube	1/2 Red Bell Pepper, Seeded & Diced
-Pasta	1/2 Cup Sliced Mushrooms
1/2 Cup Chicken Stock	2 Chicken Breast, Cut Into 1/2
1 Cup Frozen Peas, Thawed	-Inch Pieces
1 Tablespoon Olive Oil	1/4 Cup Romano Or Parmesan Or
1 Clove Garlic, Minced	-Mozzarella, Grated

Cook pasta in a large pan of boiling water until al dente. Drain and set aside. Combine stock and 1/2 cup peas in a blender and process until smooth. Set aside. Heat oil in a heavy nonstick skillet over medium high heat. Sauté garlic 30 seconds. Add bell pepper, mushrooms (if using) and chicken and sauté 4 minutes, stirring occasionally, or until chicken is cooked throughout. Add peas puree, whole peas and salt and pepper to taste. Stir well. Stir in pasta and bring to a boil. Lower heat and cook 2 minutes, or until mixture thickens, stirring constantly. Stir in cheese and toss well before serving.