Lemon-chicken-pasta

Lemon, chicken & smashed pea pasta

Tender meat, sweet peas and a hit of zingy citrus

By , 16 April 2018

(17 votes)

Lemon, chicken & smashed pea pasta
  • 25 Mins

  • Serves: 4

  • Price: £1.04 per serving

Nutritional Info
Each 389g serving contains
  • Energy

    2083KJ

    498KCAL

    25%
  • Fat

    4.3g

    low

    6%
  • Saturates

    0.8g

    low

    4%
  • Sugars

    6.2g

    low

    7%
  • Salt

    0.23g

    low

    4%
of your reference intake.
Typical energy values per 100g: 536kJ/128kcal.
Ingredients
  • 300g spaghetti
  • 4 Butcher's Selection British Chicken Breast Fillets
  • 1tbsp Extra Special Mexican Orange Blossom Honey
  • Juice and zest ½ lemon
  • 200g frozen peas
  • 1tbsp rapeseed oil
Method
  • Cook the spaghetti in a large pan according to the pack instructions and drain well.

  • Heat the oil in a large frying pan on a medium heat. Cook the chicken for 6 mins each side. Add the honey and lemon juice. Stir to coat. Cook for 1 min to thicken the glaze.

  • Take the pan off the heat, cover and rest for 5 mins before slicing.

  • Cook the peas in boiling water for 4 mins. Drain and return to the pan.

  • Mash the peas roughly and season with black pepper. Stir through 1tsp of the lemon zest and stir the peas through the pasta.

  • Top the spaghetti with the chicken. Serve sprinkled with more zest and lemon wedges (optional).