Lemon Chicken Pasta with Peas

• boneless skinless chicken breastthinly sliced1 1/2 lb
• whole-wheat pasta12 oz
• frozen green peas2 cup
• light olive oil4 tbsp
• lemon juice4 tbsp
• shredded mexican cheese3 oz
• low-sodium chicken broth1 cup
• paprika1/2 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Do not rinse the chicken. Pat it dry, season both sides with the paprika, kosher salt, and black pepper, then wash the board, knife, and your hands with soap and water before touching anything else.
2. 2Bring a pot of water to a boil, salt it well, and cook the pasta until al dente, tender with a firm center; start tasting two minutes before the package time. Add the peas during the last two minutes, then drain the pasta and peas.
3. 3Heat the light olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken in a single layer and cook until golden and the thickest piece reads 165°F (74°C) on an instant-read thermometer, about 4-6 minutes per side. Transfer the chicken to a clean plate, then wash the board, knife, and your hands with soap and water before touching anything else.
4. 4Add the chicken broth and lemon juice to the skillet, scraping up browned bits. Simmer until the liquid is reduced by about half and smells bright, about 2-3 minutes.
5. 5Return the pasta and peas to the skillet, add the shredded mexican cheese, and toss until the cheese melts and the sauce coats the pasta, about 1-2 minutes. Taste and adjust with kosher salt, black pepper, or lemon juice, then top with the chicken.