Make bechamel sauce. Use our besciamella method

Roast the pine nuts in a heavy, dry iron frying pan, until they just get brown patches. Don't look away, they soon char!

Sauté the diced onion, sprinkle a little sugar on to encourage caramelization. Lift out and keep warm.

Add the spices to hot butter and oil and fry for a few seconds to release the fragrance. Sauté the chicken in small parcels to prevent it stewing. Add it to the dish with the onions. Lightly sauté the mushrooms. Add the roast capsicum at the end to just warm up.

Add the sauted onion, mushroom, capsicum and chicken to the prepared bechamel, stir through.

Serve with fresh tagliatelle, top with the roasted pine nuts before serving.