1Rinse the chicken breast in cold water, then place into a pot of water with a tsp salt and boil for about 30 to 45 minutes. Make sure the chicken is thouroughly cooked through. Drain the chicken, rinse in warm water, chop the chicken into bite size. Throw into a large bowl.
2Cook the rotelli, perferrably while the chicken is cooking. Cook for about 30 to 35 minutes, drain, rinse in hot or cold water. Throw in the large bowl.The chop up the tomatoes and set aside in seperate bowl.
3Steam the frozen or fresh peas. Once fully steamed toss chicken, rotelli, and the ragu garlic sauce and peas altogether and mix. Once all are mixed carefully place choped tomatoes on top and either serve hot or cold. Great left over for the next day and makes a wonderful tasting salad.
4Makes about 5 or 6, 1 cup servings, serve hot or cold.