1 tbsp olive or avo oil
1 chicken breast, flattened
300g pasta rice
1½ cups peas
zest and juice of 1 lemon
25g Parmesan, grated
1 tbsp chopped chives
- Heat the oil in a large pan, add the chicken breast and cook gently until golden and cooked through. Remove
and set aside to cool slightly.
- Add the pancetta to the pan, frying until crisp. Pour in the pasta and peas. Cook for about 8 to 10 min, stirring now and then, until the pasta is cooked.
- Once the chicken has cooled slightly, shred into large pieces. Add to the ‘risotto’ and stir through with the lemon zest and juice. Top with Parmesan and chives to serve.