2 tbsp drained & rinsed green peppercorns, slightly crushed
300ml Avonmore Fresh Cream
400g fresh pappardelle pasta
4tbsp Avonmore sour cream
2tbsp chopped fresh chives
Salt & freshly ground black pepper
Heat the oil and butter in a large non stick fry pan over a medium heat. Add the chicken and fry for 3 minutes on each side or until lightly browned and cooked through. Remove from the pan & keep warm.
Add the onion & peppercorns to the same pan & cook over a medium heat until the onions have softened slightly. Pour in the white wine and reduce by half. Stir in the cream & cook for 4-5 minutes or until thickened slightly. Add the chicken & remove from the heat. Season with salt & freshly ground black pepper.
Meanwhile, cook the pasta in a large saucepan of boiling water, then drain. Return the sauce to the heat, then mix together with the drained pasta. Divide the pasta among four warmed serving bowls, top with a dollop of sour cream and sprinkle with chives and parmesan.