Lemony chicken, mushroom and pea pasta recipe

Method

1. Heat the oil in a large nonstick frying pan. Add the chicken and fry for 3-4 mins on each side, until cooked through. Remove to a plate and set aside until needed.
2. Pour the wine (if using), or 200ml water into the frying pan and bubble for 1 min, 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 mushroom and fry for 5 mins, or until golden. Stir in the garlic, cook for 30 secs, then return the chicken to the pan, along with the peas, and cook for 2 mins. 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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