Entrée: United States – Lemon Garlic Chicken and Peas Farfalle

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 g) unsalted butter
2 chicken breasts, about 1 lb total (454 g total), sliced thinly
Salt and pepper, to taste
4 cloves garlic, minced
1 / 2 cup (120 ml) chicken broth
Juice of 1 lemon
1 cup (150 g) frozen peas, thawed
1 / 4 cup (10 g) fresh basil, chopped
Grated Parmesan cheese, for serving

Show original ingredient measurements

10 oz / 300 g farfalle pasta
2 tbsp (30 g) unsalted butter
2 chicken breasts, about 1 lb total (454 g total), sliced thinly
Salt and pepper, to taste
4 cloves garlic, minced
1 / 2 cup (120 ml) chicken broth
Juice of 1 lemon
1 cup (150 g) frozen peas, thawed
1 / 4 cup (10 g) fresh basil, chopped
Grated Parmesan cheese, for serving

Instructions

1. **Cook the Pasta**: Bring a large pot of salted water to a boil and cook the farfalle until al dente according to package instructions. Drain and set aside.
2. **Cook the Chicken**: In a large skillet, melt butter over medium heat. Season chicken slices with salt and pepper. Add chicken to the skillet and cook until golden and cooked through, about 6-8 minutes. Remove chicken and set aside.
3. **Create the Sauce**: In the same skillet, add minced garlic and sauté for 1 minute. Pour in the chicken broth and lemon juice, scraping up any brown bits from the bottom of the skillet. Let the sauce simmer for 2-3 minutes.
4. **Combine and Serve**: Add the cooked farfalle, chicken, and peas to the skillet. Toss to coat in the sauce. Stir in fresh basil and season with additional salt and pepper if needed. Serve with a sprinkle of grated Parmesan cheese.

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