Creamy Chicken Pasta

I picked this concept up from a book on pasta dishes years ago - it was a favourite with the dormitory crowd and has stayed with me in some form or other for many years now. Below follows a typical example - with some notes.

Ingredients:
- 250 g (1/2 lb) mezze maniche rigata [1]
- olive oil [2]
- 140 g (1/3 lb) chicken breast, sliced thinly
- salt and pepper
- 4 scallions, cut
- 1 dL (1/2 cup) white wine [3]
- 1 dL (1/2 cup) cream
- 1 clove garlic, crushed
- 125 g (1/4 lb) crimini mushrooms, sliced [4]
- 50 g (2 oz) Lodigrana Bella Lodi, grated [5]

First the pasta was boiled. Then drained and kept warm.

The chicken meat was seasoned with salt and pepper and sautéed in a little olive oil. When the chicken pieces were nicely brown all over, the scallions were added and stirred for a few minutes. The wine was added, and the volume was reduced (to about half). Adding also the cream, the boiled pasta was added, and stirred well to coat evenly with the wine/cream sauce. Finally the garlic, the mushrooms and the grated cheese was added - the whole thing was left on low heat for a couple of minutes before serving with a glass of white wine and a salad made from corn salad, cherry tomatoes, and freshly roasted pine nuts.

[1] Like rigatoni, only shorter. I've done this dish with lots of different pastas - penne, fettuccine, and linguine all work nicely. I probably wouldn't try it with spaghetti or angel hair.
[2] I have taken a liking to using the olive oil sun dried tomatoes come in.
[3] The one I used this time was the Morning Fog Chardonnay from Wente, but I didn't really like that one, so don't consider that a recommendation.
[4] Could easily be another mushroom.
[5] Practically any hard cheese will do.