Quick chicken and pea pasta


150g spaghetti
150g essential Waitrose Petits Pois
25g essential Waitrose Butter
340g pack essential Waitrose British Chicken Mini Fillets
Zest and juice of 1 lemon
50g essential Waitrose Parmigiano Reggiano, grated
2 tbsp chopped fresh chives


1. Cook the spaghetti in boiling water for 10 minutes, adding the petits pois for the last 2-3 minutes.

2. Meanwhile, melt the butter in a frying pan and fry the chicken for 5-7 minutes until golden, stir in the lemon zest and juice, Parmigiano Reggiano and chives, then cook for 1 minute. Check that the chicken is cooked through with no pink meat.

3. Drain the spaghetti and stir into the chicken with a dash of the cooking liquid and season.

Serves: 2

Nutritional Info

Typical values per serving:

Energy 2,860kj/679kcals
Fat 20.6g
Saturated Fat 12.1g
Carbohydrate 64.2g
Sugars 4g
Salt 0.8g

6.2g fibre 59.2g protein

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4 stars

Average user rating Based on 4 ratings