Cream Sauce with Chicken and Peas

Recipe Courtesy of Lion House Classic cookbook

[Makes enough to sauce 1/2 pound of pasta, Double the recipe for 1 lb. of pasta]

1 pound chicken, cooked and shredded
1 TBSP olive oil
½ medium onion, chopped fine
1 garlic clove, minced
½ teaspoon red pepper flakes
1/3 cup white wine
¾ cup low-sodium chicken broth
1 cup plus 2 TBSP heavy cream
2 cups fresh or frozen peas
½ cup finely grated parmesan cheese
Salt and pepper

1) Add oil to skillet over medium heat. Add onion and cook until softened, about 3 to 5 minutes. Add garlic and pepper flakes and cook until fragrant, about 30 seconds. Add wine and simmer until almost evaporated, 1 to 3 minutes. Add broth and 1 cup cream; simmer until sauce reaches consistency of light cream, 6 to 9 minutes. Stir in peas and chicken and cook until flavors meld, about 2 minutes. Remove from heat, stir in cheese, and season with salt and pepper.
2) Put remaining 2 TBSP of cream in mixture and stir… serve over pasta and sprinkle with parmesan cheese.