– 1 cup frozen peas
– 2 oz parmigiano reggiano, freshly grated
– 1 3/4 cup low fat ricotta
– 1/2 cup milk
– Juice of 2 ;emons + zest of 1 ;emon
– black pepper, to taste
1. In a large pot, cook the chicken in oil and seasonings
2. Add the broth and pasta and simmer for 10 mins
3. Make the ricotta sauce
4. Add peas and ricotta sauce and stir until creamy