Lemony chicken and mushroom pasta

Instructions

1 Cook pasta in a large pot of boiling water according to the packet directions, or until al dente. Drain, keep warm.

2 Meanwhile, heat olive oil in a large non-stick frying pan over medium-high heat. Sauté onion for 2–3 minutes, or until softened. Add the mushrooms and cook, for 3–4 minutes, until golden. Stir in garlic; cook 30 seconds.

3 Add asparagus and broccolini and stir-fry for 3–4 minutes. Add the chicken and lemon zest and toss to combine. Squeeze over lemon juice and season pasta well with cracked black pepper.

4 Divide the pasta between four serving bowls. Top with parmesan and chilli flakes, if using, and then drizzle with olive oil. Serve.