500g chicken thighs, diced to 1cm cubes
400g fettuccine pasta
1 tbs flour
1 tbs sugar
200ml thickened cream
1/2 cup salt-reduced chicken stock
125g bacon, chopped
2 garlic cloves, crushed
1 brown onion, finely chopped
olive oil cooking spray
200g Swiss Brown mushrooms, sliced
1/4 cup flat-leaf parsley, chopped
salt and pepper to taste

Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender and set aside.
heat oil in a pan and add bacon, cook till crispy stirring often.
Add onion, mushrooms and garlic, keep cooking till onion is half translucent.
Add chicken and cook till chicken turns white.
Add sugar and pepper. Mix well.
Dissolve flour in stock and add mixture whiles stirring for 2min.
Add cream and bring to slow simmer.
Add parsley and cook stirring until sauce reduces.
At this point you may add pasta and stir in or keep separate.