Ingredients:
3 tablespoons sunflower oil
1 cup mushrooms, sliced
4 cups chicken, cooked, cubed
1/2 cup peas
3 tablespoons chicken stock
400 grams spaghetti
3 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup cream
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup Parmesan cheese, grated

Directions:
In a large skillet, heat 1 tablespoon of sunflower oil. Add mushrooms; sauté, stirring, until tender for about 7 minutes. Stir in chicken, peas, and 3 tablespoons of chicken stock. Remove from heat; set aside.
Cook spaghetti according to package directions. Drain thoroughly in a colander; set aside.
Preheat oven to 190°C.
In a small saucepan, heat remaining oil over a medium-high heat. Add flour; cook, stirring, until smooth and golden, about 2 minutes. Add remaining broth; cook, stirring, until sauce thickens for about 4 to 5 minutes. Stir in cream, salt and nutmeg.
Transfer cooked spaghetti and chicken mixture to a 13x9-inch baking dish. Pour sauce over top and mix well. Sprinkle with Parmesan; bake until cheese is lightly golden, for about 20 minutes.