Cook the penne in salted water until al dente, drain, rinse and drain well. Cut the chicken fillets
into bite-sized pieces, season with salt and pepper and fry in oil in a large pan. Roughly dice the onion and fry. Dice the pepper and fry briefly.
Pour in the wine and soup and simmer for approx. 10 minutes. Stir in the cream, bring to the boil and thicken
with stirred cornflour. Season to taste with mustard, Worcester sauce, sugar, cayenne pepper, salt and pepper.
Fold in the peas and simmer the goulash for a further 4 minutes.