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    Quick chicken and pea pasta

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    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.

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