Express farfalle with paprika chicken, light ricotta cream, and peas with mint

Instructions

1. 1

   1. Bring a large pot of water to a boil and add half of the salt. Cook the farfalle according to package directions until al dente, usually 10-12 minutes. Reserve 120 ml (1/2 cup) of the hot pasta water and drain the pasta.

2. 2

   2. While the pasta cooks, toss the chicken breast strips with the sweet paprika, onion powder, black pepper, and the remaining salt.

3. 3

   3. Heat a large skillet over medium-high heat for 1 minute. Add the olive oil and, once hot, add the chicken. Cook for 5-6 minutes, stirring occasionally, until golden and cooked through. The internal temperature should reach 74°C / 165°F.

4. 4

   4. Reduce to medium heat and add the minced garlic and red pepper flakes, if using. Cook for 30 seconds, stirring, until fragrant but not overly browned.

5. 5

   5. Add the frozen peas and 60 ml (1/4 cup) of the chicken broth or pasta water. Cook for 2 minutes, until the peas are tender and bright green.

6. 6

   6. In a bowl, mix the ricotta with the grated Parmesan, lemon zest, lemon juice, and the remaining 60 ml (1/4 cup) of broth or pasta water, stirring until a light creamy sauce forms.

7. 7

   7. Add the drained pasta to the skillet with the chicken and peas. Lower the heat to low and add the ricotta mixture. Toss for 1-2 minutes until the sauce coats the pasta evenly. Add a little extra hot water if needed to adjust the texture.

8. 8

   8. Turn off the heat and add the chopped fresh mint and arugula. Toss until the arugula just softens from the residual heat.

9. 9

   9. Taste and adjust with more salt, pepper, or lemon if desired. Serve immediately with extra grated Parmesan on top, if you like.