Ingredients

• 500g fettuccine
• spray of canola or olive oil
• 500 g or two skinless chicken breasts, cut into thin strips
• 250 ml (1 cup) MAGGI Chicken Stock
• 60 ml (¼ cup) lemon juice
• 2 teaspoons finely grated lemon rind
• 1 cup frozen peas
• 60 g reduced-fat cream cheese, chopped
• freshly ground black pepper, to taste

Method

1. Start cooking the pasta in a large saucepan of boiling water.
2. Spray a nonstick frying pan with oil and heat.
3. Add the chicken and cook over medium-high heat for about 5 minutes or until browned and cooked through.
4. Remove from the pan, set aside and keep warm.
5. Add the stock, lemon juice, rind and peas to the pan.
6. Bring to the boil, reduce the heat slightly and simmer for 2-3 minutes or until the peas are cooked.
7. Add the cream cheese and stir over low heat until smooth.
8. When the pasta is al dente, drain and return to the pan.
9. Add the sauce and toss to combine.
10. Season with black pepper and serve immediately with the chicken.