Method
Slice chicken breasts thinly and fry until brown. Chop up bacon into small cubes and slice green peppar into thin strips. Add to chicken and fry for a further two minutes or until bacon is cooked. Quarter the mushrooms and add in to the frying pan. Make up the chicken stock with the half a pint of boiling water. Add the plain flour to the frying pan. Add in the chicken stock and the milk. Stir well. Cook for a further 10 mins on a low heat to reduce sauce. Cook the pasta according to the instructions.
