Serves 4

300g pasta
2 tbsp olive oil
50g butter
½ an onion, finely chopped
3 garlic cloves, crushed
¼ small head of broccoli, chopped into florets
2 carrots, sliced on the diagonal
1 red pepper, deseeded and sliced into strips
2 courgettes, sliced on the diagonal
150g button mushrooms, sliced
Salt and black pepper

For the sauce:
60ml white wine
120ml chicken stock
250ml cream
250ml milk
100g Parmesan, grated, plus extra to serve
100g pesto
Zest and juice of 1 lemon
150g roast chicken, torn
80g frozen peas

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