400g dischi volanti or other pasta shape
500g white button mushrooms (sliced)
500g onions (chopped)
2 tbs grape seed oil
400g chicken breast (cubed)
190g jar roasted vegetables stir through sauce (I used Sacla)
190g jar tomato and mascarpone stir through sauce (I used Sacla)
rainbow or black peppercorns
Cook pasta in salted water, drain and leave aside.
In a large frying pan or wok fry mushrooms and onions on oil till there is almost no more water. Add chicken breast, stir fry till chicken is read. Stir in sauces, add pasta, season with salt and freshly ground pepper and serve.
Serve 4 people.