Ingredients

Pasta
Peas (fresh garden preferable)
Broccoli 
Shallots
Baby Mushrooms
Olive Oil
4 tbsn of white wine
200 ml of Chicken/vegetable stock
Chives to season (Optional)

1. Cut off small florets off the Broccoli stem and then split them in half. Try to make them roughly the same size.

2. Wash the baby mushrooms and then quarter them (cut them in half then half again)

3. Thinly chop the shallots

4. Meanwhile cook the chicken in hot oil so they are cooked but have a soft centre.

5. Take off the heat and put to one side, ready for adding later.

6. In the same pan as the chicken was cooked in, melt the butter and then add the shallots.

Meanwhile put your pasta on to cook and cook for approximately 10 minutes depending on desired softness

7. once browned, add the mushrooms and then cook for one to two minutes

8. Then add the chicken and cook for another minute.

9. Add the Stock and cook to reduce for about 1 1/2 minutes

10. Add 3/4 of the cream, slowly adding more when it thickens. This will need simmering for a few minutes.

11. Add the Peas (raw)

12. In a pan of boiling hot water add the broccoli florets for one minute, drain and then add to the chicken and pea pan and cook for another minute