Lemony chicken, mushroom and pea pasta recipe

12 ratings Rate
  • Serves 4
  • 5 mins to prepare and 20 mins to cook
  • 562 calories / serving
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Make your midweek meals more interesting with this fast, flavoursome family recipe. This creamy pasta dish, with chicken, button mushrooms and peas, can be whipped up in under 30 minutes and is sure to become a firm favourite.

  1. Heat the oil in a large nonstick frying pan. Add the chicken and fry for 3-4 minutes on each side, until cooked through. Remove to a plate and set aside until needed.
  2. Pour the wine (if using), or 200ml (7fl oz) water into the frying pan and bubble for 1 minute, scraping off any meaty bits stuck to the base with a wooden spoon. Pour the liquid into a small bowl and reserve for later.
  3. Meanwhile, cook the pasta in a large pan of boiling salted water following the packet instructions.
  4. Using the same frying pan, melt the butter until foaming. Add the mushrooms and fry for 5 minutes, or until golden. Stir in the garlic, cook for 30 seconds, then return the chicken to the pan, along with the peas, and cook for 2 minutes. Remove from the heat and stir in the reserved liquid, lemon juice and ricotta; season.
  5. Lightly drain the pasta and add to the chicken mixture; toss to combine. Divide among 4 bowls and scatter over the parsley and Parmesan. Serve immediately.

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  • Ingredients

  • 1 tbsp olive oil
  • 2 skinless and boneless chicken breasts, cut into even chunks
  • 200ml (7fl oz) white wine (optional)
  • 300g (10oz) tagliatelle
  • 25g (1oz) butter
  • 250g (8oz) button mushrooms, sliced
  • 2 garlic cloves, crushed
  • 150g (5oz) frozen peas
  • 1 lemon, juiced
  • 1 x 250g tub ricotta
  • 1 tbsp chopped flat-leaf parsley
  • 2 tbsp Parmesan, grated
  • Energy 2370kj 562kcal 28%
  • Fat 19g 28%
  • Saturates 10g 48%
  • Sugars 5g 6%
  • Salt 0.7g 11%

of the reference intake
Carbohydrate 62.8g Protein 38.1g Fibre 2.9g


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