1. Cook the dried linguine in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
2. Heat oil to 180°C and deep fry Veg. Roasted Chicken for 2-3 minutes or until golden brown. Set aside. 
3. Heat a pan with olive oil, add the cooking cream, black pepper and OKK Mushroom Seasoning. Stir well and bring to a simmer over medium heat.
4. Stir in corn and diced carrot. Cook until vegetables are tender and sauce thickens slightly, about 2-3 minutes.
5. Add cooked linguine & Veg. Roasted Chicken to the sauce. Toss to coat evenly.
6. Sprinkle with grated Parmesan cheese. Serve hot.