Start by heating a large pan of boiling salted water and cook the pasta while you prepare the sauce. Heat the oil in a large frying pan, and soften the onion and garlic together for 5 minutes. Add in the sprigs of thyme and sliced chicken pieces and brown them all over for a few minutes. Next, add the sliced zucchini and defrosted peas and continue to cook for a couple more minutes. Continue by adding in the white wine, lemon zest and season well with salt and pepper. Stir the pan well, turn down the heat and continue to cook for about 10 minutes more. Just before serving the pasta, add the mascarpone cheese to the pan and mix well to create a nice, creamy sauce. Remove the sprigs of thyme from the pan and discard. Add the cooked pasta to the creamy sauce and mix well till the fusilli is completely covered in the sauce. Serve the creamy chicken and zucchini fusilli in large pasta bowls. Suggested accompaning wine: DELICATA Medina Chardonnay