Summer Vegetable Rigatoni with Chicken

INGREDIENTS:
12 oz rigatoni
1 1/2 cups diagonally sliced sugar snap peas
3 chicken breast (boneless/skinless), cut into bite sized pieces
1 tsp ground black pepper, divided
3/4 tsp kosher salt, divided
1/4 cup olive oil
2 TBL sliced garlic
2 oregano sprigs
2 thyme sprigs
1/2 cup unsalted chicken stock
3 oz Parm/Reggiano cheese grated
2 cups cherry tomatoes, halved
1/4 cup small fresh basil leaves
1 tsp fresh oregano leaves
1 tsp fresh thyme leaves


DIRECTIONS:
1. Cook pasta according to directions for 10 minutes. Add peas; cook 2 more minutes. Drain mixture and reserve 1 1/2 cups of cooking liquid; rinse with cold water. Drain.

2. Heat a grill pan over medium-high heat; coat with cooking spray. Sprinkle chicken with 1/2 tsp pepper and 1/4 tsp salt. Add chicken to pan; cook 5-10 minutes or until done.

3.  Combine oil, garlic, oregano sprigs, thyme sprigs in a large skillet over medium heat; cook 4 minutes or until garlic begins to brown. Add reserved 1 1/2 cups cooking liquid, 1/4 tsp pepper, remaining 1/2 tsp salt, and stock to pan; bring to a boil. Cook until reduced to 3/4 cup (about 10 minutes). Discard herb springs, stir in 2 oz cheese; stir until cheese melts. Stir in pasta mixture. Stir in chicken, remaining 1 oz cheese and tomatoes. Sprinkle with remaining 1/4 tsp pepper, basil, oregano, and thyme leaves.