Prep: 15 min Total: 15 min Serves: 4

250 g spaghetti
3 tbsp of butter
3 garlic cloves, thinly sliced
1 227-g pkg snap peas
Pinch chili flakes (optional)
1 250-g pkg Fire Grilled Chicken Breast Strips
1/2 tsp salt
1 tbsp lemon zest
1/4 cup lemon juice
1 cup finely grated Parmesan
1/4 cup chopped fresh parsley

250 g spaghetti 3 tbsp of butter 3 garlic cloves, thinly sliced 1 227-g pkg snap peas 1 250-g pkg Fire Grilled Chicken Breast Strips 1/2 tsp salt 1 tbsp lemon zest 1/4 cup lemon juice 1 cup finely grated Parmesan 1/4 cup chopped fresh parsley

COOK spaghetti in a large pot of boiling water, following directions on package, until tender. Reserve 1 cup pasta water., then drain.

MELT butter in a large non-stick frying pan over medium. Add garlic and cook until fragrant, 30 sec to 1 min.

INCREASE hear to medium-high, add peas, reserved pasta water and chili flakes. Cook until peas are tender-crisp, 1 to 2 min. Add chicken, salt, and 1/2 tsp pepper.

REMOVE pan from heat and add spaghetti, lemon zest and juice, Parmesan and half the parsley, tossing to combine. Serve topped with remaining parsley and more Parmesan, if desired.