# What You Need:
→ Pasta & Chicken
01 - 12 oz penne or fusilli pasta
02 - 2 boneless, skinless chicken breasts (about 10.5 oz), cut into bite-sized strips
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon freshly ground black pepper
→ Vegetables & Aromatics
06 - 1 cup frozen peas, thawed
07 - 2 cloves garlic, finely minced
08 - Zest of 1 lemon
09 - Juice of 1 lemon (about 2 tablespoons)
→ Sauce & Herbs
10 - 1/2 cup low-sodium chicken broth
11 - 3 tablespoons unsalted butter
12 - 1/2 cup freshly grated Parmesan cheese, plus extra for serving
13 - 1/4 cup fresh mint leaves, chopped
14 - 1/4 cup fresh flat-leaf parsley, chopped (optional)
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then add to the skillet. Sauté for 5–6 minutes, until golden and cooked through. Transfer to a plate and keep warm.
03 - In the same skillet, add the minced garlic and cook for 30 seconds until fragrant. Add the peas and cook for 2 minutes until heated through.
04 - Add lemon zest, juice, and chicken broth to the skillet. Bring to a simmer, scraping up any browned bits from the bottom.
05 - Return the chicken to the skillet. Reduce heat to low, add the cooked pasta, and toss everything together.
06 - Stir in the butter and Parmesan cheese until melted and a glossy sauce forms. Add reserved pasta water as needed to loosen the sauce.
07 - Remove from heat and fold in the chopped mint and parsley. Taste and adjust seasoning if needed.
08 - Serve immediately, garnished with extra Parmesan and mint.
