Prep all ingredients per the instructions above.

Make the Arakas Latheros: Heat olive oil in a medium pot over medium heat. Sauté the onion until soft. Add green peas and stir to coat. Stir in water and tomato paste. Cover and simmer until most of the water evaporates. Remove from heat, stir in dill, and season with salt and black pepper.

Cook the Pasta: Bring a pot of water to a boil. Prepare the rotini pasta according to package instructions. Drain and set aside.

Season the Chicken: Evenly coat both sides with paprika, Italian seasoning, salt, and pepper.

Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Brown the chicken on both sides. Then add butter and minced garlic and sauté briefly until fragrant. Add flour and stir continuously until lightly browned.

Whisk in chicken broth, heavy cream, and Parmesan cheese until smooth. Add sun-dried tomatoes, season to taste, and simmer until the chicken reaches an internal temperature of 165°F or 74°C. Then remove from the heat.

Make the Mango Lassi: In a blender, combine mango, yogurt, milk, cardamom, and sugar. Blend until smooth. Adjust sweetness or thickness by adding more sugar, milk, mango, or water as needed.

Remove the chicken and slice and set aside.

Toss the pasta in the sauce.

Serve the pasta with chicken over top. Garnish with additional Parmesan cheese if desired, with arakas latheros and mango lassi.