Lemon, chicken & smashed pea pasta
- 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
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).