Sluttishly Savoury: Lightly fried chicken and creamy pea penne

The weather is looking up, but in recent weeks the incessant rain has left me craving hearty, wholesome food. This combination of fried chicken and pasta is a real belly-sweller; but it's very delicious, and you can share it with a friend or loved one if you are feeling generous. The great thing about frying chicken is that it leaves you with a moist and tender breast (ooh, err Missus!); just perfect with pasta, or torn and slung in a salad.

However you enjoy this super-simple dish, remember that, if you want to go uber-healthy, then you can dispense with the chicken skin as well.

You'll need:

• One organic chicken breast
• One cupped hands of dried penne pasta
• Half a handful of frozen peas
• Two tablespoons of extra virgin olive oil
• 4 tablespoons of dry white wine
• 5 tablespoons of double cream

Make it!

• Lightly salt a pan of water and bring to the boil. Add the pasta and cook until tender (about 8-10 minutes)
• Whilst the pasta is cooking, heat the olive oil and begin to fry the chicken breast. Place the chicken in skin first, and fry for about 5 minutes each side.
• Add the wine to the frying pan and cook on a high heat until the wine is all but evaporated.
• Remove the chicken from the frying pan, drain the pasta and add to the frying pan over a low heat.
• Add the cream and peas and stir well. Cover and simmer for two minutes. Serve.