Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain.

2. While pasta is cooking, in a large non-stick pan, heat olive oil over medium heat. Add the onion and cook for 3 minutes. Stir in the Dijon mustard and flour. Gradually whisk in the chicken broth, stirring constantly to avoid clumps.

3. Bring the broth to a boil and stir in the lemon juice, peas and parsley. Add cooked pasta and cooked chicken to sauce and serve.