Farfalle with Chicken, Lime and Mint
Farfalle with Chicken, Lime and Mint
Ingredients
- 3/4 lb (375 g) farfalle
- 2 chicken breast halves, diced
- 1/4 cup (60 ml) olive oil
- 1 small cauliflower, cut into small florets
- 3 green onions, thinly sliced (white and green parts separate)
- 1 pinch hot pepper flakes
- 1 cup (250 ml) chicken broth
- Grated zest and juice of 1 lime
- 1/4 cup (60 ml) fresh mint, chopped
- Salt and pepper
Instructions
- In a large pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly. Set aside.
- In a large skillet, brown the chicken in 30 ml (2 tablespoons) of oil until thoroughly cooked. Season with salt and pepper. Set aside on a plate.
- In the same skillet, brown the cauliflower and white part of the green onions with the pepper flakes in the remaining oil. Deglaze the pan with the broth. Bring to a boil and simmer until the cauliflower is tender. Add the pasta, chicken, green part of the onions, lime zest and juice, and mint. Heat through and stir to combine. Adjust the seasoning.
- Serve immediately and drizzle with olive oil, if desired.
Farfalle with Chicken, Lime and Mint