Pappardelle With Chicken And Peas - cooking recipe

Ingredients

8.75 oz cherry tomatoes, halved
13.25 oz pappardelle
2 tbsp vegetable or olive oil
8.75 oz button mushrooms, thinly sliced
1 clove garlic, minced
1 1/4 cups heavy cream
5.25 oz frozen peas, thawed
1/2 None rotisserie chicken, meat thickly shredded
2 tbsp lemon juice
1.5 oz Parmesan cheese, shaved
1/4 cup fresh flat-leaf parsley leaves, chopped

Preparation

Preheat oven to 350\u00b0F. Line a baking tray with parchment paper. Place tomatoes on prepared tray. Lightly coat with oil. Roast for 10-15 mins, or until tender.
Meanwhile, cook pasta in boiling salted water for 10-12 mins, or until tender. Drain.
Heat oil in a large frying pan over medium heat. Cook mushrooms for 3 mins, or until softened. Add garlic and heavy cream. Bring to a boil, reduce heat and simmer, uncovered, stirring occasionally, for 3 mins. Add pasta, peas, chicken, lemon juice and 1/2 the tomatoes and toss to combine.
Distribute between serving bowls. Top with Parmesan, remaining tomatoes and parsley.