INGREDIENTS
1/2 Tablespoon
olive oil
1 lb
ground chicken
2 tsp
seasoning
3 cloves
garlic
1 Tablespoon
calabrian peppers
4 cups
reduced sodium chicken broth
8 ozs
bowtie pasta
170 gs
peas
2 ozs
parmigiano reggiano
1 3/4 cups
ricotta
1/2 cup
milk
2
juice of lemon
1 serving
bell pepper