Entrée: Italy – Farfalle con Pollo e Piselli (Bow-Tie Pasta with Chicken and Peas)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

10 oz (300 g) farfalle pasta
2 tbsp (30 ml) olive oil
2 chicken breasts, about 1 lb total (454 g total), diced
Salt and pepper, to taste
3 cloves garlic, minced
1 cup (240 ml) heavy cream
1 cup (150 g) frozen peas, thawed
1 / 2 cup (50 g) grated Parmesan cheese
1 tsp (5 ml) lemon zest
Fresh parsley, chopped, for garnish

Show original ingredient measurements

10 oz / 300 g farfalle pasta
2 tbsp (30 ml) olive oil
2 chicken breasts, about 1 lb total (454 g total), diced
Salt and pepper, to taste
3 cloves garlic, minced
1 cup (240 ml) heavy cream
1 cup (150 g) frozen peas, thawed
1 / 2 cup (50 g) grated Parmesan cheese
1 tsp lemon zest
Fresh parsley, chopped, for garnish

Instructions

1. **Cook the Pasta**: In a large pot of salted boiling water, cook the farfalle according to package instructions until al dente. Drain and set aside.
2. **Cook the Chicken**: In a large skillet, heat olive oil over medium-high heat. Season diced chicken with salt and pepper, and add to the skillet. Cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
3. **Prepare the Sauce**: In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Add the peas and cook for 2-3 minutes until heated through.
4. **Combine and Serve**: Add the cooked pasta, chicken, Parmesan cheese, and lemon zest to the skillet. Toss everything together until well combined. Adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley.

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