Pappardelle With Chicken And Peas

• 8 3/4 ounces cherry tomatoes halved
• 13 1/4 ounces pappardelle
• 2 tablespoons vegetable oil
• 8 3/4 ounces button mushrooms thinly sliced
• 1 clove garlic minced
• 1 1/4 cups heavy cream
• 5 1/4 ounces frozen peas thawed
• 1/2 chicken meat rotisserie, thickly shredded
• 2 tablespoons lemon juice
• 1 1/2 ounces Parmesan cheese shaved
• 1/4 cup flat leaf parsley leaves fresh, 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.

tomatoes, vegetable oil, button mushrooms, garlic, heavy cream, chicken meat rotisserie, lemon juice, parmesan cheese shaved, flat leaf parsley

Taken from www.yummly.com/recipe/Pappardelle-with-Chicken-and-Peas-1402074 (may not work)