• 4 boneless chicken breasts
• A little olive oil
• Salt and freshly ground black pepper
• 25g butter
• 1 medium onion, peeled and finely chopped
• 1 clove of garlic, peeled and finely chopped
• 100g brown cap mushrooms, sliced
• 150ml white wine
• 150ml chicken stock
• 4 medium tomatoes
• 200g pasta penne
• 150ml double cream
• 1 tablespoon fresh parsley chopped
• 150g French beans
• To obtain best results and to save time use a mini-chopper to prepare the chopped ingredients

1. Flatten the chicken breasts a little by pacing each one between two pieces of greaseproof paper and hitting lightly with a rolling pin.
2. Season the chicken with salt and pepper and griddle in a little olive oil until cooked through. Remove from the pan and keep warm.
3. Meanwhile heat the butter in a frying pan; add the onion and garlic and fry gently for about 5 minutes to soften.
4. Add the mushrooms, wine and stock and bring to the boil and over a medium heat, bring to the boil and reduce by about half.
5. Skin the tomatoes and cut into quarters. Discard the pips and dice the tomato flesh.
6. Meanwhile cook the pasta using a pasta insert in a large saucepan of boiling water for about 10-12 minutes for dried pasta or 3-4 minutes for fresh pasta.
7. Likewise cook the French beans in a pan of simmering water for 5-6 minutes or until tender.
8. Drain both the pasta and the beans and mix with the tomato flesh.
9. Add these to the wine/stock reduction and heat through. Add the cream and simmer gently for 2-3 minutes but do not boil. Stir in the parsley and season to taste.
10. Divide the vegetable pasta between four warmed serving dishes. Arrange a chicken breast on the top of each. Serve immediately garnished as liked.

Serves 4