Instructions: 1. Pull skin off chicken (if not already done); separate legs at joint. In bowl, stir together flour, thyme, salt and pepper; add chicken and toss to coat.

2. In skillet, heat oil over medium-high heat; cook chicken, turning once, for 5 to 7 minutes or until chicken legs are browned. Transfer to plate and set aside.

3. Reduce heat to medium. Add carrot, onion, and garlic to pan; cook, stirring to scrape up brown bits, for 5 to 6 minutes or until softened.

Pour in chicken stock and pasta; bring to boil.

4. Return chicken to pan; cover and simmer for 25 minutes or until juices run clear when chicken is pierced and pasta is tender but firm. Stir in peas; cook for 2 minutes or until hot.

NOTES : 1/3 cup of frozen peas may be substituted for the 1/3 cup snow peas. Ive input the chicken as skinless, since the calorie and fat counts should correspond to this, once the skin is taken off.

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