200grpeasfrozen (obviously if you have fresh peas, you can use those as well)
200grsmoked chicken
handful of rocket
garlic pepperseasalt
Italian herbsbasil mainly
Parmesan for grating
100mlof double creamI think I might have used a little less. It was really just a dash
Instructions
Bring your water to a boil and keep at a simmer. You want to have your ingredients done already before cooking the pasta, as that literally takes 3 minutes when using fresh pasta. If using dried pasta with longer cooking times then you might want to cook it straight away, as the preparing of the sauce is very quick.
Cut sundried tomatoes and roasted bell peppers in small strips. Cut the chicken in cubes.
Put a pan on the stove at medium heat and add some oliveoil. Slowly fry the onion until soft, add the garlic and bake for a short while. Ad the chicken and briefly fry before adding the sundried tomatoes and bell peppers. Add the fresh tomatoes and let it simmer shortly until the tomatoes start to fall apart and form a sauce. Once you have that, add the cream and mix. Taste and add Italian herbs, salt and pepper where needed. I've used garlic pepper which is great and very tasty. Add the frozen peas at the last minute and warm through.
To serve put the fettucini in a bowl, add a little grated parmesan on top and a handful of rocket.