Step 1

Combine the stock, wine, leek, lemon and parsley in a large frying pan over medium heat. Bring to a simmer. Add the chicken and reduce heat to low. Cook for 10 minutes. Set aside for 30 minutes to develop the flavours. Use a slotted spoon to transfer the chicken to a clean work surface. Coarsely shred.

Step 2

Strain the poaching liquid through a fine sieve over a jug. Discard the leek, lemon and parsley. Return the liquid to the pan over high heat and bring to the boil. Boil for 25-30 minutes or until reduced to 80ml (1/3 cup). Transfer to a heatproof jug and set aside for 5 minutes to cool. Stir in the cream and chives. Season with salt and pepper.

Step 3

Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Add the asparagus and peas in the last 2 minutes of cooking. Drain. Return to pan.

Step 4

Add the chicken and cream mixture to the pasta and toss until well combined. Divide among serving bowls. Top with parmesan to serve.