1 (8-ounce) boneless, skinless chicken breast, large dice
3 cups water
1/2 cup frozen sweet or baby peas
Place chicken in a medium saucepan and add water. Bring to a simmer over high heat, then reduce heat to medium low and gently simmer until cooked through, about 5 minutes. Add peas and continue cooking until peas are tender, about 2 minutes more. Remove chicken and peas with a slotted spoon, reserving cooking liquid, and place in the bowl of a food processor fitted with a blade attachment. While pulsing, add 1/2 cup of the cooking liquid and continue pulsing until mixture is mostly smooth with a few chunks remaining, about 15 to 20 pulses. Let cool slightly, then divide into 1/4-cup portions, place in airtight containers, and refrigerate up to 2 days or freeze up to 6 weeks until ready to use.