Pasta Pan with Arugula and Chicken Breast

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 heavy cream
• ground black pepper

Instructions

1. 1.

   Slice the chicken breast into strips. Halve the chili pepper, remove seeds, and finely chop it. Grate about ½ tsp lime zest and juice the limes. Mix the chicken with 2–3 tbsp lime juice, lime zest, 2 tbsp soy sauce, and chili; let marinate for 20 minutes.

2. 2.

   Cook the pasta in plenty of salted water according to package instructions until al dente. Rinse and roughly chop the arugula. Quarter the bell pepper, clean it, rinse, and dice into small cubes.

3. 3.

   Heat 2 tbsp oil in a large pan. Sauté the chicken until cooked through, then add the cream and simmer for 6–8 minutes. In a second pan, heat the remaining oil and cook the diced bell pepper for 3–5 minutes. Drain the pasta and combine it with the chicken and peppers. Season with the leftover lime juice, soy sauce, salt, and pepper. Let it rest on low heat briefly, then fold in the arugula.