Preheat oven to 180C Fan.

Cook the spaghetti in boiling salted water, as per packet instructions. Drain put in a large mixing bowl and set aside.

Whilst the pasta is cooking gently heat 1 tablespoon of the olive oil in a non-stick frying pan, add the chicken and cook stirring until chicken is lightly browned and no longer pink inside, about 8 minutes. Add chicken to large mixing bowl.

Heat the remaining olive oil and add the onion, pepper and mushrooms and sauté for 4 -5 minutes until softened then add to the large mixing bowl.

Pour the milk and corn flour mixture into a medium sized saucepan. Bring the mixture to the boil, then turn it down to simmer whilst you stir it constantly with a wooden spoon to make a white sauce.

Once the sauce has thickened add 25g of the grated cheese and stir it in until combined. Season to taste.

Mix the spaghetti, chicken and vegetables together well in the large mixing bowl then pour into a large casserole dish. Add the sauce to this mixture and stir everything well until well coated by the sauce.

Sprinkle the rest of the grated cheese over the top and bake in the oven for 15-20 minutes until the cheese has browned slightly and is bubbling.

Serve with a simple side salad.