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🍝 Chicken Pasta Pan with Arugula and Lime

521 kcal · 30 min · 4 servings

Ingredients

• 500 g chicken breast fillet
• 1 red chili pepper
• 2 limes
• 2 tbsp soy sauce
• 250 g short pasta (, e.g. penne rigate)
• salt
• 100 g arugula
• 1 yellow bell pepper
• 3 tbsp oil
• 100 ml whipping cream
• pepper from the mill

Instructions

1. 1. Cut the chicken breast into thin strips.
2. 2. Halve the chili pepper, remove the seeds, and chop it finely.
3. 3. Finely grate about half a teaspoon of lime zest.
4. 4. Squeeze the limes.
5. 5. Mix the chicken strips with two to three tablespoons of lime juice, the lime zest, two tablespoons of soy sauce, and the chili.
6. 6. Let the marinade sit for twenty minutes.
7. 7. Cook the pasta in plenty of salted water according to package instructions until al dente (firm to the bite).
8. 8. Rinse the arugula and remove any tough stems.
9. 9. Chop the arugula coarsely.
10. 10. Quarter the bell pepper, remove the core, and rinse it.
11. 11. Dice the bell pepper into small pieces.
12. 12. Heat two tablespoons of oil in a large pan.
13. 13. Sear the meat in the pan.
14. 14. Pour the cream over the meat.
15. 15. Cook the meat in the cream for six to eight minutes.
16. 16. Heat the remaining oil in a second pan.
17. 17. Fry the diced peppers for three to five minutes.
18. 18. Drain the pasta.
19. 19. Add the pasta to the chicken meat.
20. 20. Add the fried peppers.
21. 21. Mix all ingredients well.
22. 22. Season with the remaining lime juice, soy sauce, salt, and pepper.
23. 23. Let the dish simmer briefly over low heat.
24. 24. Fold the arugula into the pan.

Nutrition per serving

• kcal: 521
• Protein: 40 g · Fett/Fat: 18 g · Carbs: 48 g