• 1 tablespoon oil
• 4 boneless chicken breasts, cut into strips
• 200ml chicken stock
• 200g sugar snap peas
• 300g dried or fresh tagliatelle
• 200ml crème fraiche
• 1 tablespoon freshly chopped parsley
• Salt and freshly ground pepper
• 8-10 cherry tomatoes, halved, for garnishing
• Basil sprigs for garnishing

To obtain best results and to save time, use a mezzaluna to prepare the chopped herbs.

1. Heat the oil in a sauté or low casserole pan and add the chicken pieces. Fry until lightly browned on both sides then add the chicken stock. Cover and simmer gently for 20 minutes.
2. Meanwhile cook the sugar snap peas in a saucepan of boiling water until tender (about 5-6 minutes)
3. Also cook the tagliatelle 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.
4. When the chicken is cooked add the crème fraiche and chopped parsley to the frying pan and heat through without boiling. Season to taste.
5. Drain both the pasta and sugar snap peas and toss together. Spoon into a large serving dish. Spoon the chicken pieces and the creamy sauce over the pasta.
6. Serve garnished with the halved cherry tomatoes and if liked basil sprigs. Serve immediately.

Serves 4