Chicken Tetrazzini with Mushrooms & Peas

Bring a pan of salted water to the boil. Also boil the kettle to make the stock - you will need 500ml of boiling water for each stock cube.

Thickly slice the mushrooms.

Finely chop the onion and garlic.

Chop the chicken into bite sized pieces.

Grate the parmesan.

In a frying pan heat the olive oil over medium-high heat.

Add the chicken pieces, and quickly sear on either side until starting to brown on the outside.

Remove the chicken from the pan and set aside. Wipe down the pan.

Melt 1/4 of the butter in the frying pan over medium heat.

Add the mushrooms, onion, fresh thyme and garlic. Cook until softened.

Add the pasta to the boiling water and cook until al dente (8-10mins).

Remove the mushrooms from the heat and set aside with the chicken.

In the saucepan, melt the remaining butter and whisk in the plain flour.

Whisk in the cream and stock.

Season with salt and pepper.

Add the peas and bring to the boil.

Reduce heat and simmer for 5 minutes.

Stir in half of the parmesan and the parsley.

Add the chicken and mushrooms mixture back to the sauce and heat through.

Drain the pasta.

Add the pasta to the sauce and stir to combine.

Distribute among serving plates and sprinkle with remaining parmesan.