In a deep non-stick frying pan, heat the oil and add the lardons.
Add the chicken breasts into the pan and scatteraround the lardons.
Cook contents in pan over a high heat for 4 minutes, while you get together the other ingredients.
Turn the chicken breasts over in the frying pan,give the lardons a stir, then pour the wine over it all and let it bubble overa high heat until it looks like its evaporating. Now move quickly because youstill want to keep some sauce.
Add the petit pois, cream and penne pasta,season, then stir well.
Cover the pan with a lid place slightly to the side to let the steam out.
Cook for 4 more minutes until the chicken iscooked all the way through. Serve straight away.