Lemony Chicken, Mushroom and Pea Pasta

Lemony Chicken, Mushroom and Pea Pasta

Enjoy a creamy pasta dish, with chicken, button mushrooms and peas that can be put together in under 30 minutes.

Prep time: 5 minutes

Cook time: 20 minutes

Servings: 4 people


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.

Pour the wine, or 200ml 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.

Meanwhile, cook the pasta in a large pan of boiling salted water following the packet instructions.

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.

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.

Helpful Tip

Want to use up your leftover lemons? Learn how to Clean Your House Using Lemons


1 tbsp olive oil
2 skinless and boneless chicken breasts, cut into even chunks
200ml white wine (optional)
300g tagliatelle
25g butter
250g button mushrooms, sliced
2 garlic cloves, crushed
150g frozen peas
1 lemon, juiced
1 x 250g tub ricotta
1 tbsp chopped flat-leaf parsley
2 tbsp Parmesan, grated