Chicken and Mushroom Linguine

1. Preheat the oven to 200oC (gas mark 6). Cut the chicken breasts into quarters. Heat a tablespoon of sunflower oil in a large frying pan, add the chicken and fry for 1 minute on each side until browned. Place in an ovenproof dish.

2. Add garlic cloves to the pan and fry for 3 minutes until softened. Remove from the pan, leave to cool slightly, peel, mash and add to the chicken in ovenproof dish. Add the mushrooms (sliced) to the dish. Pour over the cream and season with salt and pepper. Cover dish with foil and cook for 30 minutes.

3. Cook the pasta as instructed on packet and drain. Return it to the pan and toss with butter and parmesan. Serve pasta topped with chicken and mushrooms.