Ingredients

• 200g Farfalle Pasta cooked as per pack instructions
• 1 tablespoon olive oil
• 300g diced chicken
• 1 bunch salad onions sliced diagonally
• 100g Canterbury Blue
• 250ml half fat creme fraiche
• 1 tablespoon lemon juice
• 2 tablespoons freshly chopped parsley
• 1 tablespoon pine nut kernels

Method

Heat the oil and fry the chicken until just beginning to colour, add onions and continue to stir fry until slightly softened. Stir in the creme fraiche, Dovedale Blue, lemon juice and parsley Stir until the sauce bubbles and all the ingredients are well mixed Stir in the freshly cooked pasta and mix well Season with salt and black pepper if necessary. Serve onto hot plates and garnish with remaining parsley and pine nuts.