Roast the Chicken fillet with ham and cheese according to the instructions on the packet.

Boil the spaghetti in salted water until “al dente”.

Cut the mixed mushrooms into pieces and shred the garlic. Fry the mushrooms until they are crisp and add the garlic. Season with pepper and salt.

Add the spaghetti to the mushrooms, the red pepper corns, the flat leaf parsley and mix.

Arrange on a plate and finish with Parmesan flakes.