Creamy chicken and mushroom pasta

1. Cook pasta in salted water until al dente.

2. Drain, rinse and set aside.

3. Poach chicken in stock until cooked through.

4. Remove from pot and reserve a little liquid.

5. Allow chicken to cool, then shred.

6. Heat reserved stock and wine together in a hot non-stick pan.

7. Add shredded chicken, mushrooms and garlic, and cook for about 3 - 5 minutes, or until slightly brown.

8. Add cream, seasoning and parsley and cook for a further 2 minutes, or until sauce has thickened.

9. Add cooked pasta to sauce and toss to combine.
Serve with a green salad.