105 g chicken breast, no skin, cut into thin strips
¼ medium lemon
3 medium asparagus spears, woody ends trimmed, quartered
15 g frozen peas
½ small yellow squash, thinly sliced
½ garlic clove, crushed
35 ml light cream for cooking (60% reduced fat)
¼ tbsp chopped green shallots
1 tsp wholegrain mustard
22 g pasta
2 olive oil sprays
15 g frozen broad beans

105 g chicken breast, no skin, cut into thin strips 3 medium asparagus spears, woody ends trimmed, quartered 15 g frozen peas 35 ml light cream for cooking (60% reduced fat) 1 tsp wholegrain mustard 22 g pasta 2 olive oil sprays 15 g frozen broad beans

Cook the pasta as per packet instructions. Drain well.
In the meantime, spray a non-stick frying pan with half the oil, heat and cook the chicken strips.
Remove the rind from the lemon using a vegetable peeler then remove the white pith from the rind. Cut the rind into thin strips and juice the lemon.
Boil the peas, broad beans, asparagus and squash together until tender. Drain well.
Spray a frying pan with the remaining oil, heat and stir-fry the garlic. Add the mustard, lemon juice and light cooking cream and bring to a simmer. When the sauce has thickened (1-2 minutes) add the cooked pasta, cooked chicken, cooked vegetables, shallots and lemon rind, mix well and remove from heat. Season with salt and pepper and serve.