Lemon Chicken and Pea Pasta

Instructions

1. 1

   Bring the water and 3/4 teaspoon of the salt to a boil in a large pot. Meanwhile, wash the lemon, finely grate its yellow zest and squeeze its juice. Mince the garlic.

2. 2

   Cut the boneless, skinless chicken breast into 2 cm pieces.

3. 3

   Add the pasta to the boiling water and cook according to the package timing, adding the frozen peas for the final 2–3 minutes. Before draining, reserve 250 ml of the cooking water.

4. 4

   While the pasta cooks, heat 1 tablespoon of the olive oil in a large frying pan over medium-high heat. Add the chicken, remaining 1/4 teaspoon salt and black pepper. Cook for 8–10 minutes, turning occasionally, until lightly browned and the largest pieces reach 74°C (165°F) internally. Reduce the heat to low, add the garlic and stir for 30 seconds.

5. 5

   Add the drained pasta and peas to the chicken with the lemon zest, lemon juice, remaining tablespoon of olive oil and 125 ml of reserved cooking water. Toss over low heat for 1–2 minutes until glossy, adding more reserved water a splash at a time if needed. Divide between four bowls and serve immediately.