In a large pot bring 4 quarts of water to a boil and season with salt. Once boiling, add the pasta and cook as per box directions.

Place the peas in a small sauce pan and fill with only enough water to cover the peas. Cover and simmer. Cook until the peas just start to boil, then set aside for 5-10 minutes.

Using the cooking spray, coat a large skillet and set at medium heat. Add the shredded chicken and spread out over the skillet. Season with the garlic and basil, turning to ensure the chicken is no longer pink and cooked evenly, but not to overly brown.

Drain the pasta in a colander and set the pot back on the stovetop, at a simmer. Add the cream of mushroom soup and chicken stock and stir while it combines for 3-4 minutes.

Now add the drained pasta and slowly combine as to not break the shells. When thoroughly mixed, add the chicken and combine as well. Add the peas and 1-2 tablespoons of the grated cheese and continue to combine.

Using a spoon or spatula, transfer the mixture into a glass casserole dish and spread out evenly. Top with the remaining grated cheese and place in the oven for 20 minutes, or until nice and bubbly.

This is a quick, yummy, and thoroughly satisfying dish that won’t break the bank. It’s a veggie, a pasta, and protein casserole that is on the lighter and healthier side.