Chicken Primavera Pasta

• 400g chicken breast, thinly sliced  
• 350g of spaghetti or pasta of choice  
• 2 tbsp olive oil 
• 3 cloves garlic, minced 
• 2 bunches broccolini, cut into 3 pieces  
• 1 cup frozen peas 
• 1 capsicum, cut into strips  
• 1 zucchini, cut into slices 
• 1 punnet cherry tomatoes, halved  
• Juice of 1/2 lemon 
• ½ cup parmesan cheese 
• ½ – 1 cup pasta water 
• 1 pinch salt  
• 1 pinch pepper  

• ½ cup of parmesan cheese 
• 1 handful of basil leaves or parsley  
• Lemon wedges 

 Method: 

1. Heat large saucepan over a medium heat, add olive oil and cook chicken for 5-7 minutes until browned. Remove from heat and set aside. 
2. Add garlic, zucchini, broccolini and capsicum to the pan and cook for 3 minutes, or until zucchini is slightly browned and tender.  
3. Cook pasta in saucepan with boiling water, as per packet instructions. Save ½-1 cup of pasta water and transfer pasta into pan with cooked vegetables, chicken pieces, peas and cherry tomatoes. Add pasta water, parmesan cheese, lemon juice, salt and pepper and stir until combined. Cook for another 3 minutes to ensure flavours are combined and vegetables and chicken are cooked.  
4. Serve into bowls and sprinkle with parmesan cheese, basil or parsley and lemon wedges and enjoy!