Chicken: Slice 1 large chicken breast in half to create 2 cutlets. Season with 1 tsp salt, 1 tsp pepper, 1 tsp garlic powder and ½ tsp paprika. Heat a large pan to medium heat, add 1 tsp canola oil and cook the chicken for 12-15 minutes, flipping halfway, until cooked through.

Pasta: Bring a large pot of water to a boil, and cook pappardelle pasta as per packet instructions.

Mushrooms: Add 1 tbs butter to a pot and heat to medium heat. Add 1 tbs butter, and then slice 200g mushrooms into thin slices. Add to the butter, and add 1 tsp crushed garlic along with ½ tsp salt and ½ tsp pepper. Add ½ cup milk/cream, 80g crumbled gorgonzola/blue cheese and stir until the cheese melts. Add 1 tsp truffle oil, 1 tsp mixed herbs and 1 cup baby spinach. Add a splash of milk if needed to create a sauce.

Finish off: Carefully toss the mushroom sauce with the cooked pasta, ensuring everything is coated well. Serve with grilled chicken and grated parmesan on top.