Shell the pistachio nuts. Heat a pan and toast the nuts in it, stirring often to prevent burning. Chop into a course chop and set aside.

Cut the chicken into one inch pieces and set aside. Put butter into a saute pan, melt, then add garlic. Saute until translucent, then add mushrooms. Saute mushrooms and add about a tablespoon of white wine. Cook the mushrooms until they brown, then remove from the pan and set aside.

Boil a large pot of water and add salt. Add pasta.

Put more butter into the saute pan, then add chicken pieces. Saute on high heat until they are browned nicely on all sides. Remove from the pan, and deglaze with wine. Cook the wine down, then put the chicken back. Add the cream, and cook down until the cream has thickened. Add half of the nuts, leaving the rest for garnish. If you do not have anyone that is adverse to blue cheese, add the cheese at this point. Then add the mushrooms. Just before serving, crack black peppercorns over.

Cook the pasta until it is al dente. If it reaches that stage before the chicken is done, turn the heat off. Drain the pasta in a colander and start to plate-up.

Put pasta, then serve chicken and sauce over the pasta. Top with cheese if you have not added it to the sauce, then garnish with remaining nuts and chopped Italian parsley.