Creamy Chicken and Pea Spaghetti

¾ packet of spaghetti

1 lrg chicken breast chopped

rice bran oil

1 cup peas

2 or 3 cloves garlic crushed

lemon zest from 1 lemon

1/2 tsp salt

½ cup white wine

1 cup cream

4 lrg shallots chopped

50g cream cheese

(milk if too creamy)

Boil spaghetti.

Fry chicken in rice bran oil and salt and pepper. Once chicken is cooked put aside. In the same pan pour in cream, shallots, garlic, wine, lemon zest, cheese and peas and boil until sauce thickens. (If the sauce gets too thick, thin it out with some milk).

Once cream sauce is ready put chicken and pasta in and mix through.

Serves 4