Boil a kettle of water.
Heat 1 tbsp. olive oil in a large pan over a medium heat.
Add the cubed chicken breasts and gently cook, stirring for about 6 – 8 minutes. Once cooked through, remove from pan and set aside.
Heat the remaining olive oil in the pan and sauté the onion, mushrooms and garlic until soft for about 2 – 3 minutes.
Add the chopped tomatoes and cook until soft for a further 3 – 4 minutes.
Add the sweetcorn and peas mix thoroughly together and cook for about 1 minute.
Add your pasta to a suitable sized saucepan, pour over the boiled water, bring to the boil and allow it to simmer whilst you finish the rest of the chicken part.
Stir the crème fraiche into the vegetables and when it starts to bubble, add the chicken back, stir in the grated parmesan and a little of the chopped parsley. Allow to simmer gently for 8 – 10 minutes, stirring occasionally whilst the pasta cooks.
Once the pasta is al dente, drain and divide amongst 4 serving bowls, top each equally with the crème fraiche chicken mixture.
Serve garnished with a little more chopped parsley and grated parmesan if required.