Poachers smoked chicken pasta with lemon, tarragon and walnuts

In a large, non-stick frying pan, brown the chicken and garlic with a knob of butter and drizzle of olive oil.Boil the tagliatelle in salted water. For the last three minutes of cooking, add the tenderstem broccolini.
Drain and toss in the pan used for browning the chicken along with the creme fraiche, parmesan and chicken stock. Mix well over a medium to low heat until warmed through and the cheese has melted into the sauce. Serve the pasta tossed with walnuts and
seasoned with sea salt flakes.