1. Bring a pot of salted water to the boil and cook the pasta according to the package instructions until al dente.
2. Heat the oil and half of the butter in a large pan over a medium-high heat. Add the onion and cook for 3-4 minutes, then add the garlic and cook for one minute longer.
3. Stir in the broccoli and carrots and cook for one minute, then transfer everything to a plate and set aside.
4. Add the red pepper to the pan. Add the courgettes and cook for one minute, then add to the broccoli mixture.
5. Add the mushrooms to the pan and cook for one minute. Season with salt and pepper, then add to the broccoli mixture.
6. Add the wine and stock to the pan and bring to a boil. Allow to bubble for 2-3 minutes, using a wooden spoon to scrape up andy sticky bits from the bottom.
7. Add the cream, milk and Parmesan. Season to taste. Stir in the pesto.
8. Stir in the lemon zest and juice. Add the roast chicken and stir to coat.
9. Return the vegetables to the pan and stir in the peas. Stir in the pasta and heat through for a minute or two. Divide between bowls and serve with extra Parmesan on top.

Per Serving
561kcals, 25.8g fat (11.8g saturated), 63.1g carbs, 11.4g sugars, 21g protein, 4.7g fibre, 0.425g sodium