1. Boil water in a saucepan and cook frozen corn and edamame.

  2. In a pan on medium to high heat, spray some olive oil, add the cooked corn and edamame and char. Set aside.
  3. Heat a large pan on medium heat, add a drizzle of olive oil and cook chicken until slightly brown and cooked through.
  4. Meanwhile, into a pot of boiling salted water, add the pasta and cook as per packet directions.
  5. Once the chicken is cooked, set aside.
  6. Add more olive oil to the same pan and fry the onion and garlic until translucent.
  7. Add Shitaki mushrooms and cook for 1 min.
  8. Add thickened cream, milk, cooked corn, edamame, cooked chicken and stir.
  9. Season with some vegetable stock powder, chilli flakes, salt and pepper and Parmesan cheese. Add flour and stir.
  10. Add cooked fettuccine and combine well.
  11. Serve with extra Parmesan and garnish with basil and enjoy with family and friends!