Quick chicken and pea pasta

Serves: 2


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.