2 tablespoons extra virgin olive oil
approx. 3/4 pound boneless chicken breast, trimmed and diced into 1 1/2-inch cubes
salt and pepper, to taste
2 garlic cloves, minced
1/2 pound penne pasta
1/3 cup fresh lemon juice
2 cups low sodium chicken broth
1 cup water
3/4 cup frozen peas
1/2 cup grated Parmesan cheese (plus more for topping)
fresh chopped parsley
In a deep skillet or pot, heat the olive oil over medium heat.
Add the diced chicken and season with salt and pepper.
Cook the chicken until lightly browned.
Stir in the garlic and cook for 30 seconds.
Add the pasta, lemon juice, zest, broth, and water.
Bring the mixture to a simmer and cover.
Let the pasta cook for about 8 minutes, stirring occasionally.
Stir in the frozen peas and cover once more.
Let the pasta cook another 2-3 minutes or until the liquid is absorbed and the pasta is tender.
Stir in the grated Parmesan cheese and season with more salt and pepper to taste.
Top with more cheese and freshly chopped parsley.