Heat oil in fry pan on medium heat on stove top, add garlic and onion to soften.

Turn element to high, add chicken and cook until starting to turn golden on the outside. While that is cooking you can slice and add mushrooms to brown as well.

Once chicken has browned slightly, add the chicken stock and let boil until stock reduces. Stir occasionally.

While you are waiting for the stock to reduce, cook pasta in hot water in a separate saucepan. Once it is cooked how you like it, drain and set aside.

Add peas to the chicken and mushroom and stock mixture and let boil for 2 minutes. Then add pasta and use tongs to mix the ingredients through. Then add the cream fraiche and stir until well combined.

Season to taste, salt and pepper. The divide into bowls and sprinkle with parmesan cheese. Yum!