Place a large saute or solid-based frying pan onto the stove and turn the heat to high. Add half of the oil and butter, followed by the diced chicken. Fry for 5-6 minutes until golden brown all over and just about cooked through. Season with salt and pepper as it cooks. Once golden, remove the chicken from the pan and place it onto a plate.

Meanwhile, place a large pan of water onto the stove and bring to a boil. Once boiling, season with salt and add the tagliatelle. Cook according to the packet instructions.

Next, into the pan you cooked the chicken in, turn the heat to medium and add the remaining oil. Add the onion along with a large pinch of salt and cook for 4-5 minutes until just soft. Now add the chopped garlic and cook for a further 2 minutes. Pour in the white wine if using and allow the wine to bubble and reduce by 2/3rds.

Add the chicken back into the pan, add the Dijon mustard, the creme fraiche (or double cream) and the chicken stock. Bring to a simmer and reduce by half (gently boil for 3-4 minutes until the sauce thickens). Season generously with salt and lots of black pepper. Check that your tagliatelle is cooked and drain. Toss the cooked pasta with a little butter.

Add the chopped spinach, peas, lemon zest and juice. Fold through half of the Italian hard cheese, and cook for 2 minutes (if you have a lid, pop it on at this point) until the peas have defrosted and the spinach has wilted. Tip in the cooked tagliatelle and mix well.

Serve in large bowls with the remaining Italian hard cheese and more black pepper.