Step 1Cook spaghetti in a saucepan of boiling water according to packet instructions, adding the peas for the final 1 minute. Drain, keeping 1/4 cup of cooking water.
Step 2Meanwhile, spray a non-stick frying pan with olive oil. Sauté mushrooms and garlic for about 3–4 minutes, or until golden. Then stir in the tomatoes, basil and the cooked chicken.
Step 3Add the cooked spaghetti and peas to the frying pan, toss to heat through, then remove pan from the heat.
Step 4Beat the egg with the yoghurt in a bowl until combined, then toss with the spaghetti. Add some of the reserved cooking water to thin out the sauce, if necessary. Serve scattered with the parmesan and toasted almonds, if using, and garnish with the extra basil sprigs.