500 g chicken pieces penne pasta 1 teaspoons crushed garlic ¼ cup Parmesan cheese 1 tablespoon cornflour, mixed with enough milk to make a thick paste 300 mL cream 1/2 cup white wine 3 garlic cloves 150g sliced mushroons 150g sliced bacon

Heat a non-stick frying pan over medium-high heat. Add bacon, garlic and onion and mushrooms. Cook, stirring every minute, for 4 minutes or until mushrooms are tender. Remove from pan and put to side. Brown chicken pieces in the pan. Return bacon & mushrooms to the pan and add the rest of the sauce ingredients. Heat through, adding cornflour and milk solution if thickening is required. Serve with penne pasta and romano or parmesan cheese.