Ingredients
- 4 oz Sliced Chicken
- 3 oz Farfalle-Bow tie pasta cooked-cooled
- 1 tsp Extra virgin olive oil
- 1 Tbsp Garlic fresh (cloves sliced thin)
- ¼ cup Fresh or Thawed frozen peas
- ¼ cup Heavy cream
- 1 Tbsp Butter unsalted
- ½ tsp Thyme fresh
- 1 Tbsp Lemon juice & Zest
- 2 Tbsp Parmesan-Reggiano shredded
- 1 Tbsp Pine nuts roasted
- Sea salt & cracked Black pepper to taste
Instructions
- In a large skillet heat olive oil and add garlic & cook about one minute.
- Add the chicken and fresh peas.
- Sprinkle with a little sea salt & cracked pepper & cook chicken & vegetables about 2 minutes.
- Add the cooked pasta to the mixture, lemon juice & zest, cream, butter & the fresh thyme.
- Turn heat to a simmer about 1 minute.
- Season to taste & finish with the shredded cheese & toasted pine nuts…plate & enjoy.
