Creamy Lemon Pasta with Chicken and Peas

• 分量: 4 servings
• 調理時間: 10 minutes
• 総時間: 25 minutes

材料

2 tbsp. olive oil

12 oz. boneless, skinless chicken breasts, cut into 2-inch pieces

Kosher salt

Pepper

1/4 c. fresh lemon juice

4 c. low-sodium chicken broth

12 oz. gemelli or other short pasta

4 oz. cream cheese, at room temperature

1 c. peas, thawed if frozen

2 tsp. lemon zest

1/2 c. finely grated Parmesan

1 tbsp. finely chopped tarragon

手順

Heat oil in large, deep skillet on medium-high. Season chicken with 1/4 teaspoon each salt and pepper and cook until golden brown on all sides, 4 to 5 minutes; transfer to large bowl. Add lemon juice to pan, scraping up brown bits, then pour over chicken in bowl.

Add broth and pasta to skillet and bring to a boil. Reduce heat and simmer, stirring often, 10 minutes.

Return chicken (and any juices) to skillet and continue to cook until pasta is just tender, about 3 minutes.

Add cream cheese, stirring to melt, then fold in peas, lemon zest, Parmesan and tarragon.