Clean the chanterelles, wash briefly and thoroughly and drain well. Cut large chanterelles in half. Peel the carrots, cut into halves lengthwise and cut into slices. Wash the meat, dab dry and cut into cubes
Heat the oil in a pan. Fry the chicken for 3-4 minutes until golden brown. Season meat with salt and pepper and remove from the pan. Fry the chanterelles in the pan for 3-4 minutes, then add the carrots, mustard and peas and fry for 1-2 minutes
Prepare the pasta in boiling salted water according to the instructions on the packet. Deglaze vegetables with cream, bring to the boil and simmer for about 5 minutes. Add meat and simmer again for another 5 minutes. Season with salt and pepper
Wash the parsley, shake dry and chop the leaves coarsely. Drain the noodles. Add chopped parsley to the ragout and arrange in a bowl. Add the noodles