Original web recipe; practical kitchen testing is pending. Nutrition is an ingredient-based estimate, not a laboratory measurement. Image shows a serving suggestion.
Ingredients
- 5 oz (140 g) dry whole-wheat pasta
- 10 oz (280 g) boneless skinless chicken breast, diced
- 1/2 cup (125 g) part-skim ricotta
- 2 tsp (10 ml) olive oil
- 1/4 tsp (0.5 g) ground black pepper
- 1 cup (140 g) frozen peas
- 2 tbsp (30 ml) lemon juice
Method
- Cook pasta according to its package instructions. Reserve 1/2 cup (120 ml) cooking water before draining.
- Meanwhile heat oil in a large skillet. Cook chicken for 8–10 minutes, stirring, until it reaches 165°F (74°C).
- Add listed vegetables and seasonings with 1/4 cup (60 ml) reserved water. Cook 5–7 minutes until tender.
- Reduce heat to low. Stir in pasta, ricotta and pepper. Loosen with remaining pasta water as needed and divide between two bowls.
Cook’s note: Serve immediately. Ingredient brands and portion sizes change nutrition estimates.
Allergens: Milk, Wheat. Check all package labels; oats and sauces may have additional allergens.
Approximate nutrition per serving: 600 kcal · Protein 52 g · Carbohydrates 63 g · Fat 15 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.