in Italy

Chicken pan with lime and arugula

updated

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Ingredients for 4 servings:

  • 500 g chicken breast, without skin and bones
  • 1 chili pepper(s)
  • 2 limes, untreated
  • 2 bunches of arugula
  • 1 bell pepper(s), yellow
  • 100 g cream
  • 1 tsp mustard
  • 2 tbsp oil
  • salt and pepper
  • 250 g pasta

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

made quickly

Cut the chicken into strips and toss with 2-3 tablespoons of lime juice, grated lime zest, and the finely chopped chili pepper. Trim the arugula and dice the bell pepper. Cook the pasta until al dente. Brown the meat a little at a time and remove. Brown the bell pepper, add the meat and pasta, and mix with the cream. Season to taste with salt, pepper, mustard, and lime juice. Finally, stir in the arugula and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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