10-Min Lemony Chicken & Pea Spaghetti

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)

Now, let's get started!

Boil a full kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the diced chicken with a pinch of salt and the juice of 1/2 [1] lemon and cook for 2-3 min or until starting to brown

Meanwhile, add the quick cook spaghetti to a pot of boiled water with a large pinch of salt, then bring to the boil over a high heat

Cook the spaghetti for 3-4 min or until cooked with a slight bite

Once done, drain the spaghetti, reserving a cup of the starchy pasta water and return to the pot with a drizzle of olive oil

Re-boil half a kettle

Peel and finely slice (don't chop!) the garlic

Once the chicken has browned, add the sliced garlic to the pan and cook for 1-2 min until fragrant

Meanwhile, dissolve 1/2 [1] Knorr chicken stock cube in 150ml [250ml] boiled water

Add the chicken stock to the pan and cook for 2-3 min further until the chicken is cooked through (no pink meat!)

Whilst the chicken is cooking, grate the cheddar cheese

Slice the remaining 1/2 [1] lemon into 2 [4] wedges

Finely chop the parsley (including the stalks)

Once the chicken is cooked through, add the clotted cream, peas and half the grated cheddar cheese and cook for 1 min or until everything is warmed through

Add the drained spaghetti and chopped parsley to the pan and give everything a good mix up – this is your lemony chicken & pea spaghetti