4 boned chicken breast halves, cut into cubes
1 lb. thin spaghetti, cooked and drained well
1 c. cooked frozen (or fresh) green peas
1/4 c. liquid from cooked peas
2 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. black pepper
4 tbsp. grated Parmesan cheese
1 egg

After spaghetti is cooked and drained, keep warm. Saute chicken cubes lightly in olive oil until golden. Season with salt and pepper. To the pan, add cooked peas, along with the 1/4 cup liquid; simmer for 5 minutes and remove from fire.

Next, beat Parmesan cheese into 1 egg and stir this into pan with the mixture of chicken and peas. Lightly mix half of this mixture into spaghetti. Serve topped with remaining chicken and peas.