A light, creamy sauce.  

Ingredients:
Serves 4

• 1/2 cup peas, frozen
• 1 medium chicken breast (about 175g), diced.
• 125g mushrooms, sliced
• 1 onion, chopped
• bechamel sauce
• salt
• pepper
• garlic powder
• paprika
• chili powder

Directions:
Heat some oil in a pan. Add the onion and cook until soft, about 3-4 minutes. Add the mushrooms and peas cook for a further 4 minutes. Transfer to a plate. 

In the same saucepan add a little oil, and fry the chicken until cooked through. Put the onion mixture in with the chicken, season to taste and cook for 2 minutes. Add the bechamel sauce and leave to heat through. 

Toss with pasta and serve immediately.