Pastina with Peas
8 oz. little pasta shells
1 cup chicken stock
1 cup frozen peas
½ cup (4 oz) fat free cream cheese, room temp.
1-2 cups of mozzarella cheese
½ cup parmesan cheese
Bring a large pot of water to boil over high heat. Add the pasta and cook about 12 minutes or until done. Drain the water.
While the pasta is cooking, heat the chicken stock and the peas to thaw them out.
Once the pasta is done and the water has been drained, add the chicken stock with the peas to the pasta.
Then add all of the cheeses. Stir over low heat until all of the cheese is melted and it forms a sauce.
Add Italian seasonings and garlic to taste
Transfer to a large bowl and serve.