250g pasta
1 TBS oil
95ml margarine
500ml flour
400ml milk
200ml cream
Salt, Pepper and Pinch of Nutmeg
2 TBS parsley

Bring salted water to the boil in a large pot
Add oil, Add pasta and cook on high, stirring regularly – Drain well
Slice mushrooms and finely chopped onion
Melt margarine in a pan and lightly fry onion for 5 mins
Add mushrooms and sauté for 5 – 10 mins until lightly browned
Season flour with salt and pepper.
Slice chicken breasts into thin strips and toss in the seasoned flour mixture.
Place in the fridge for 30min to set coating.
Heat margarine in a large frying pan and fry chicken breast strips until well-browned
Prepare a white sauce by melting margarine in a small saucepan and adding an equal amount of flour. Stir over medium heat.
Add milk, stirring continuously and bring to a boil. Simmer for 2 minutes, stirring continuously until thick and smooth (Use wire whisk to remove lumps).
Add fresh cream and nutmeg. Add white sauce, mushrooms and chicken to pasta and stir well.
Season to taste and add chopped parsley