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Heat the pan over medium high heat on the stove, add the butter & olive oil.
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Dice the onion & mushrooms.
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When the oil is hot & bubbly, add the onion & diced mushroom to the stock pan.
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Dice the carrots and celery and add them also.
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Add the bay leaf, Italian seasoning and red pepper flakes. Stir and saute.
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Add the garlic and chicken stock. Increase to high heat and bring to a boil.
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When the pot is boiling, add the pasta - cook according to package directions (in my case using the angel hair pasta, it was about 6 minutes).
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Add the diced chicken the last 1 minute of cooking. It will only need to warm thru.
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Remove from heat when the timer is up for the pasta.
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Stir in the frozen peas.
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Add fresh lemon juice and minced parsley.
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Stir again & serve.