1. Cook tagliatelle according to pack instructions.

2. Mist a wok or large frying pan with spray oil and stir fry the pepper strips for 5-6 minutes, until softened.

3. Put the soft cheese and milk into a saucepan and heat gently, stirring until melted and smooth. Add peas and most of the lemon zest. Cook for another minute or two until heated through.

4. Drain pasta well and return to the saucepan. Add the sauce to the peppers. Toss in the turkey breast strips and heat for a few moments.

5. Season and serve with the remaining lemon zest and a little salt and black pepper.

• 100g Bernard Matthews Farms Golden Norfolk Turkey Breast Slices, cut into strips
• 180g tagliatelle (uncooked)
• Spray cooking oil
• 1 red pepper, deseeded and cut into fine strips
• 1 yellow pepper, deseeded and cut into fine strips
• 200g tub low fat soft cheese with chives or garlic and herbs
• 6 tbsp skimmed milk
• 100g frozen petit pois or garden peas, thawed
• Grated zest of 1 lemon
• Salt and freshly ground black pepper