Instructions: Heat the oil in a large saucepan add the chicken and fry for 5-6 minutes until cooked through. Remove from the pan and set to one side.

Add the mushrooms and courgettes and fry until tender. Remove from the pan and set to one side.

Cook the pasta following instructions on the pack.

Meanwhile melt the butter in the saucepan, stir in the flour to form a paste. Cook for 1-2 minutes. Remove the saucepan from the heat and gradually blend in the milk. Place back onto the heat and stirring continually bring gently to the boil unti smooth and thickened.

Stir the wine into the sauce until blended then gradually stir in the cream and add seasoning to taste. Stir the chicken, courgettes and mushrooms into the sauce and heat through over a low to moderate heat for 4-5 minutes.

When the pasta is cooked, drain and stir into the sauce and mix thoroughly.

Transfer the mixture to a shallow heatproof dish. Mix together the breadcrumbs and parmesan cheese and sprinkle evenly over the pasta.

Place the dish under a preheated hot grill until golden brown.

Notes Serve with a crisp green salad.

NOTES : A creamy white wine sauce with pasta, chicken, mushrooms and courgettes.

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