It doesn't have a name except what it is. And that's what it is. And it's delicious.
Simple and easy, too. I sliced some chicken thigh (you can use breast) and poached it, along with a scored clove of garlic, in a little olive oil and a dash of white wine, using a pan with a close-fitting lid. I sprinkled some finely sliced button mushrooms over the chicken. They softened and gave off their juice, keeping the chicken moist.
Meanwhile, I cooked some fettuccine. Towards the end of the cooking time, I added first some green beans chopped into two inch lengths; then some broccoli florets; and last, some snow peas before immediately draining the pot.
I had also added a couple of tablespoonsful of cream to the chicken and mushrooms, and reduced it slightly. Then I simply tossed the lot over the pasta and vegetables. A little parmigiano and some chopped parsley to finish it off.
Glass of red.