100g tagliatelle or fettucine
100g broccoli, cut into small florets
60g frozen peas, defrosted
100g cooked chicken, chopped
75ml double cream
Squeeze of lemon juice
Salt and freshly ground black pepper
20g blue cheese, crumbled (optional)
1 Cook the pasta in a saucepan of boiling water according to the pack instructions, adding the broccoli for the final 2min of cooking time and the peas for the final 1min.
2 Drain the pasta, reserving 3tbsp of the cooking liquid. Return the pasta, broccoli, peas and reserved cooking water to the pan. Add the chicken and cream. Bring to a simmer over a medium heat, tossing to combine. Ensure the chicken is piping hot throughout.
3 Add the lemon juice and season with salt and pepper. Transfer to a serving bowl and top with the blue cheese, if using. Serve straightaway.
Use soft cheese instead of double cream if liked — either plain or flavoured. If so, reserve a little extra cooking water when draining the pasta in case you need it to thin the sauce.