1. Cook the pasta in a salted pot of boiling water according to the packet directions. Once cooked, drain the pasta and drizzle over olive oil to make sure pasta does not stick.
2. Melt the butter in a pan and cook the shallots for 2-3 minutes until soft.
3. Add the wine or stock and simmer for 5 minutes or until the liquid is reduced by half.
4. Add the cream, milk and Parmesan and simmer for 10 minutes until the sauce has thickened. Season with salt and black pepper.
5. While the sauce is thickening, add the chicken breast to another pan and cook on a medium high heat for 5-6 minutes.
6. Add the peas to the sauce, then add the chicken and the pasta and cook, stirring for 2-3 minutes until heated through.

Note: Chicken stock can be used as an alternative to white wine stock, if you wish.

Per serving: 277 kcals, 38.7g fat (19.5g saturated), 54.2g carbs, 2.9g sugars, 28.2g protein, 1.4g fibre, 0.334g sodium