Step 1

Dice the vegetables - onions, mushrooms, carrots, celery and mince the garlic.

Step 2

Heat a large pot over medium heat on the stove, add the butter & olive oil. When the oil is hot & bubbly, add the onion, mushrooms, carrots and celery to the stock pot.

Step 3

Add the bay leaf, Italian seasoning and red pepper flakes. Stir and saute. Add the garlic and chicken stock. Increase to high heat and bring to a boil.

Step 4

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). Add the diced chicken the last 1 minute of cooking. It will only need to warm thru.

Step 5

Remove from heat when the timer is up for the pasta. Stir in the frozen peas. Add fresh lemon juice and minced parsley. Stir again & serve.