Servings: 4

500g raw diced chicken breast 500g raw diced chicken breast
350g penne pasta 350g penne pasta
1 clove garlic, crushed 1 clove garlic, crushed
150ml white wine (I preboil to reduce alcohol content but not necessary) 150ml white wine (I preboil to reduce alcohol content but not necessary)
500ml chicken stock (I use 2 stock pots) 500ml chicken stock (I use 2 stock pots)
Water to ensure all ingredients are just covered. Water to ensure all ingredients are just covered.

Stir well, 7mins manual (6min if you like pasta firmer) then 5min QPR.
Add 100g-150g low fat crème fraîche and around a cup of frozen peas. Stir well and put the lid back on for a couple of minutes for the peas to heat through.
Serve with a generous grating of Parmesan.