Orecchiette Pasta with Lemon Ricotta Cheese & Veggies

Given that we have embraced a healthier lifestyle, pasta tends to be a real treat for us.  We recently fixed a dish with English Peas/Tips a couple of weeks ago and really, really liked them - so much so, that they may just become a staple in our pantry.

Here is what you will need on your cutting board to make two, 19 Weight Watchers Points Plus servings;

• 8 ounces boneless, skinless chicken breast
• 8 ounces orecchiette pasta (you can use any pasta you prefer if you can't find it)
• 3 ounces pea tips
• 6 cloves garlic
• 1 lemon
• 1 red onion
• 1/2 pound English peas
• 1 bunch fresh mint
• 1/2 cup part-skim ricotta cheese
• 1/3 cup grated pecorino cheese
• Olive Oil
• Red Chili Sesame Oil
• Flavor God Garlic Lovers Seasoning
• Flavor God Everything Seasoning

1. PREP WORK - Heat a large pot of salted water to boiling. Add the pasta and cook for 8 or so minutes (until al dente); drain once cooked but, reserve 3/4 cup of the pasta water. Flatten the chicken breast and season both sides with salt/pepper and the Everything Seasoning. Wash all fresh produce. Shell the peas, discard the shells. Peel and thinly slice the garlic. Peel, halve, and thinly slice the onion. Zest the lemon, juice once zested. Pick the mint leaves off the stems and discard the stems.

2. MAKE THE LEMON RICOTTA - While the pasta cooks, combine the ricotta, lemon zest, and lemon juice in a medium bowl. Stir to combine, adding Garlic Lovers to taste.

3. COOK THE CHICKEN - In a medium pan, heat the red chili sesame oil on medium heat. Add the chicken breast and cook four minutes on each side, or until golden brown. Remove from pan and allow to rest 5 minutes on a paper towel lined cutting board.  Cut chicken into strips once it has rested

4. COOK THE VEGETABLES - While the chicken cooks, add 2 teaspoons of olive oil to a large pan and heat on medium heat. Add the garlic, onion, and peas. Season with salt/pepper to taste and cook for 3 minutes, or until slightly softened.

5. FINISH THE DISH & PLATE - To the pan of vegetables, add the cooked pasta, pea tips, lemon ricotta, half the pecorino cheese, chicken, and roughly 1/2 cup of the reserved pasta water. Cook stirring occasionally, 3 or so minutes, or until the pasta is thoroughly coated (you can gradually add more water if the sauce seems dry). Remove from heat and season with Everything to taste.  Divide the finished pasta between two dishes and garnish with the mint and remaining pecorino cheese.

Next time we do this, it will be with a salmon and whole wheat pasta. Also, this was a decent base so, you could throw in asparagus, mushrooms, even kale and wind up with a pretty solid meal.  Pasta may just make a comeback in our home...

Eat Well My Friends...