1. Cook pasta according to packet directions.
  2. Heat 2 tablespoon of butter and 1 tablespoon olive oil in a large frying pan on medium heat. Add onion, garlic and chicken.
  3. Sauté until chicken is cooked. Season with salt and pepper. Add peas and slightly crush in pan with a spoon.
  4. Deglaze pan with verjuice and add mascarpone and cream.
  5. Turn heat down to simmer. Reduce sauce by half and then add parsley and pasta and toss.
  6. Serve with grated parmesan.