Pasta with chicken, red pepper, and peas (risotto style)

This isn't much of a recipe - I just made up this quick pasta dish based on various odds and ends in my pantry. I had some leftover roast chicken that I needed to use but not too many interesting tidbits in the crisper. However I had no desire to head outside to pick up any other ingredients. This was a weekend for staying indoors, not heading out to brave the treacherous roads and the -19 temperature (-30 with wind chill!).

The "risotto style" method was inspired by a recent recipe in the NY Times.

Pasta with chicken, red pepper, and peas (risotto style)

1 huge shallot, minced
3 medium red peppers, julienned
couple handfuls of sugar snap peas, pods cut at an angle
2-3 cloves garlic, minced
red chili flakes
basil
freshly ground black pepper
pasta (I used fusilli)
stock (chicken stock, vermouth)
1 1/2 chicken breasts, cooked and roughly chopped

Saute the shallot in some olive oil for a few minutes, then add the red peppers and let cook until they start to soften (but still have some bite). Remove the red peppers. Add the snow peas to the pot and saute for a minute or so, then remove and add to the red peppers. Quite a bit of the shallots should still be in the pot at this point. Add a bit more oil (if necessary), then add the garlic, chili flakes, basil, and black pepper. Saute for a minute or so. Add the pasta and let it get coated with the oil and seasonings in the pan. Begin adding the stock a half cup at a time and stir until the liquid is mostly absorbed. Continue adding the stock a bit at a time until the pasta is almost done. Stir in the chicken at that point (just to heat it up). Once the pasta is al dente, stir the sauted vegetables into the chicken and pasta and season to taste. Ta-da!

If you had parsley that would be a great addition, and parmesan would also be lovely. Unfortunately I had neither (but somehow I survived :-).