Finely chop the onion, tomatoes, mushrooms and crush the garlic. Add a little olive oil into a large non stick pan and on a low heat soften the onions.
Once softened, add the mushrooms, diced tomatoes and garlic and cook for 2-3 minutes. Whilst cooking, chop the cooked chicken breast into small pieces. Also put a large pan of water on to boil for the pasta
Add the white wine and simmer for 2 minutes, then add the chicken stock and frozen broad beans and cook on a medium heat for 5 minutes.
Once the liquid has reduced a little, add the diced chicken. Also slice the red chilli thinly and add. Add the pasta to slightly salted boiling water and cook as instructed
Just before the pasta‘s ready, add the creme fraiche to the chicken dish and stir. Drain the pasta then add the sauce and stir through. Add a hard grated cheese, if required
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