Paprika Chicken and Pea Pasta

• boneless skinless chicken breastdiced20 oz
• whole-wheat pasta10 oz
• frozen green peas8 oz
• low-sodium chicken broth2 cup
• shredded mexican cheese3 oz
• canola oil4 tsp
• paprika1 tsp
• lemon juice4 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Do not rinse the chicken. Finely dice the chicken, then pat it dry and season it with the paprika, half the kosher salt, and the black pepper. Heat the canola oil in a large skillet over medium heat, add the chicken in a single layer, and cook for 5-7 minutes, stirring occasionally, until browned and the thickest pieces read 165°F (74°C) on an instant-read thermometer. Transfer the chicken to a clean plate, 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 the water well, and cook the pasta according to the package directions until al dente, tender with a firm center; start tasting 2 minutes before the package time. Drain the pasta, reserving a small splash of the cooking water.
3. 3Return the skillet to medium heat and add the broth and frozen peas. Simmer for 3-4 minutes, stirring, until the peas are hot and the broth is gently bubbling.
4. 4Add the pasta and chicken to the skillet and toss for 1-2 minutes, until the pasta is coated and the sauce lightly clings to it. Stir in the shredded mexican cheese and remaining kosher salt, adding a splash of reserved pasta water if needed, until the cheese melts and the sauce is smooth.
5. 5Turn off the heat, stir in the lemon juice, and taste for seasoning; the sauce should be creamy, lightly tangy, and coat the pasta.