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Boil a pan of water, add the pasta and cook as per the packet's instructions.
Soften the garlic and onions in a small amount of oil and add the chicken pieces, cooking for 7-10 minutes.
Add the flour and mix in, then add the white wine and chicken stock then reduce to a ¼ of the amount of liquid.
Add the cream and season, simmer for 10 minutes.
Just before serving melt the butter in a frying pan, then add the garlic and mushrooms. Cook for 3 minutes while draining the pasta.
Serve the chicken on top of the pasta and garnish with the drained mushrooms.
Optionally add lardons of bacon to the mushrooms for a more indulgent dish.
Adding spinach at the last moment to the sauce is a great idea.
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