Ingredients

• 2 level tablespoon flour, plain
• 2 teaspoon fresh or dried herbs, (dried oregano or mixed Italian herbs)
• 2 pinch salt, and freshly ground black pepper
• 450 g chicken breast, uncooked, skinless
• 3 medium red green or yellow pepper(s), halved and deseeded
• 1/2 pint skimmed milk
• 225 g mushrooms, sliced
• 350 g pasta, dried
• 2 level tablespoon cornflour, blended with a little water
• 1 teaspoon oregano, sprigs to garnish
• 2 tablespoon parmesan cheese, finely grated, to serve

Instructions

• Sprinkle the flour, dried herbs and seasoning onto a large plate. Coat the chicken breasts in this mixture. Grill under a medium heat for about 8 minutes on each side, until cooked. Cool for a few minutes, then tear into strips.
  
  
• Grill the pepper halves, skin side up, until beginning to blacken and char. Let the peppers cool, then peel them and slice into strips.
  
  
• Put the milk into a saucepan and add the mushrooms. Heat and simmer for 5 minutes.
  
  
• Meanwhile, cook the pasta in a large saucepan of boiling, salted water for about 10 minutes, until just tender.
  
  
• Just before the pasta is ready, add the blended cornflour to the mushroom mixture and heat until thickened. Cook gently for 2 minutes. Season.