chicken breast, white wine (anything y9u like, but chardonnay or chianti work well), brown mushrooms, butter (for the best flavour) tarragon, garlic, red chilli, onion (whichever type you like) or preferrably shallots, black pepper, cream and salt/msg veggie stock, pasta. All seasonings are to taste, the quantities of everyhting else depend on how many you are feeding
I will assume you know how to chop stuff up, but chicken should be cm-diced(ish) and everyhting else bar pasta finely chopped - but if you like chunky, go chunky and adjust accoedingly
ooh - shrroms should also be cm-diced fry mushrooms and a liitle garlic/chilli in the butter at a LOW TEMP halfway through shrooms being done, add half your shallots
once these are cooked, put to one side on a very low heat brown chicken and some garlic
once chicken is almost done add white wine (volume up to you - as a famous chef once said 'wine is a very important part of cooking... sometimes I EVEN ADD IT TO THE FOOd') boil off most of the wine, add most of the rest of your shallots and chilli/black pepper and a lot of tarragon
when almost allthe wine has evaporated, add the shrroms etc you cooked first, and a little veggie stock.
once the stock has reduced add single cream, more tarragon annd the rest of the shallots/garlic.
once thickened, serve on a bed of pasta you have also been cooking to coincide perfectly with the main dish being ready.