3/4 lb (375 g) farfalle

2 chicken breast halves, diced

1/4 cup (60 ml) olive oil

1 small cauliflower, cut into small florets

3 green onions, thinly sliced (white and green parts separate)

1 pinch hot pepper flakes

1 cup (250 ml) chicken broth

Grated zest and juice of 1 lime

1/4 cup (60 ml) fresh mint, chopped

Salt and pepper

In a large pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly. Set aside.

In a large skillet, brown the chicken in 30 ml (2 tablespoons) of oil until thoroughly cooked. Season with salt and pepper. Set aside on a plate.

In the same skillet, brown the cauliflower and white part of the green onions with the pepper flakes in the remaining oil. Deglaze the pan with the broth. Bring to a boil and simmer until the cauliflower is tender. Add the pasta, chicken, green part of the onions, lime zest and juice, and mint. Heat through and stir to combine. Adjust the seasoning.

Serve immediately and drizzle with olive oil, if desired.

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