Step 1

Heat oil in a large, non-stick frying pan over medium heat. Add onion and garlic. Cook, stirring, for 2 to 3 minutes or until onion is soft.

Step 2

Add stock and bring to the boil. Reduce heat to low. Add chicken and cook for 4 minutes. Add peas and cook for 1 to 2 minutes. Stir in sour cream and mint. Season with salt and pepper.

Step 3

Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain pasta, reserving 1/4 cup cooking water. Return pasta and cooking water to saucepan. Add chicken mixture. Toss over low heat until well combined. Season with pepper. Serve.