Ingredients:

• 12  x Nests of San Remo Traditional Egg Fettuccine
• 150g mascarpone
• 1 Cup frozen peas
• 2 Chicken breast fillets, thinly sliced
• 1 Brown onion, diced
• 2 Tbsp butter
• 1 Tbsp olive oil
• ½ Cup cream
• 2 Garlic cloves, finely chopped
• ¼ Cup chopped flat leaf parsley
• ¼ Cup Verjuice
• Salt and pepper

Method:

1. Cook pasta according to packet directions.
2. Heat 2 tablespoon of butter and 1 tablespoon olive oil in a large frying pan on medium heat. Add onion, garlic and chicken.
3. Sauté until chicken is cooked. Season with salt and pepper. Add peas and slightly crush in pan with a spoon.
4. Deglaze pan with verjuice and add mascarpone and cream.
5. Turn heat down to simmer. Reduce sauce by half and then add parsley and pasta and toss.
6. Serve with grated parmesan.