Pappardelle With Chicken And Peas

• 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

1. Preheat oven to 350u0b0F. Line a baking tray with parchment paper. Place tomatoes on prepared tray. Lightly coat with oil. Roast for 10-15 mins, or until tender.
2. Meanwhile, cook pasta in boiling salted water for 10-12 mins, or until tender. Drain.
3. 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.
4. Distribute between serving bowls. Top with Parmesan, remaining tomatoes and parsley.

cherry tomatoes, vegetable, button mushrooms, clove garlic, heavy cream, frozen peas, rotisserie chicken, lemon juice, parmesan cheese, parsley

Taken from recipes-plus.com/api/v2.0/recipes/27656 (may not work)