Tender meat, sweet peas and a hit of zingy citrus
(37 votes)
Cook: 25 Mins
Serves: 4
Price: £1.04 per serving
Nutritional Information
Each 389g serving contains
Energy
2085kj
498kcal
2085kj
498kcal
25%
Fat
4.3g
4.3g
Med
6%
6%
Saturates
0.8g
0.8g
Low
4%
4%
Sugars
6.2g
6.2g
Med
7%
7%
Salt
0.23g
0.23g
Low
4%
4%
of your reference intake.
Typical energy values per 100g:
536kj/128kcal
Typical energy values per 100g:
536kj/128kcal
Ingredients
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
Method
1
Cook the spaghetti in a large pan according to the pack instructions and drain well.
2
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.
3
Take the pan off the heat, cover and rest for 5 mins before slicing.
4
Cook the peas in boiling water for 4 mins. Drain and return to the pan.
5
Mash the peas roughly and season with black pepper. Stir through 1tsp of the lemon zest and stir the peas through the pasta.
6
Top the spaghetti with the chicken. Serve sprinkled with more zest and lemon wedges (optional).