Chick 'N Pea Pasta

*Sorry about the name Mom. It's the one I just kept coming back to!* LoL!!

1 lb of bow-tie pasta (Farfalle)

6 Chicken Tenders

1 box frozen peas

1/2 small onion chopped

1 tsp minced garlic

1 c. ricotta cheese

2 c. chicken broth

1 tsp dried bay leaves (2 fresh bay leaves)

1 tsp dried mint (4-5 fresh mint leaves) (1 small drop peppermint extract)

Boil Pasta. Salt and pepper chicken and bake in 350 degree oven for 15-20 mins. In a saute pan cook onion and garlic till soft. Add peas and 1 c. chicken stock. simmer for 5 mins. CAREFULLY pour pea mixture into a blender or food processor. Blend till it looks like a sauce, adding chicken stock as needed to thin it out. Pour pea sauce into a bowl and add ricotta cheese, chopped mint and bay leaves. When chicken is done remove from oven and cut into bite size pieces, add to sauce. add pasta. if sauce is still to thick, add chicken stock (or milk if you ran out of chicken stock) and serve.