Cook the pasta as per the instructions with a crushed Chicken Stock cube.
Spritz a pan with a little frylight, bring to a medium heat, add Garlic and Onion and cook for a few minutes until starting to soften.
Add Chicken and Mushrooms and cook for a further few minutes whilst you make the stock with 1 Chicken Stock cube and 150ml of boiling water in a jug.
Bring your pan to a low heat and add the Laughing Cow Cheese triangles, Oregano, Mustard Powder and a Large Pinch of Salt. Stir thoroughy ensuring everything is covered in the cheese. Now add the Chicken Stock, stir again and allow to simmer on a low heat stiring often until thickened and everything is cooked.
If the sauce starts to dry or stick before everyting is cooked, take a spoonful of the pasta water and stir in.
Once the sauce is thickened it's time to add the pasta. But we do not want to drain it. Using a slotted spoon or tongs, remove the pasta bit by bit adding it to your chicken and sauce. Stir in ensuring everything is well coated.
Season with Black Pepper and serve onto warmed plates.
Cover with grated Parmasan Cheese and Enjoy.