Boil the 300g of dried Fusilli Pasta in a large Cauldron saucepan or medium sized saucepan in plenty of cold water that has been boiled on the hob stove. Boil cook for 20 minutes or for as long as it says on the back of the Fusilli Pastas' Packaging

Reheat in the oven - the stuffing for about 20 minutes at Gas Mark 7. Place on a Baking Tray if it's not already on a Baking Tray

Reheat the cooked Parsley Sauce in a saucepan on the hob stove, very gently simmer, add the cold cooked Brussel Sprouts and the pieces of leftover cooked chicken. Add a little bit of Pasteurized Cow Milk if the Parsley Sauce has evaporated too nothing. Yes - reheat all this for about 20 minutes, is wise too add the cooked chicken with only 5 minutes left of cooking time

Use a slotted spoon too place hot Fusilli Pasta over the top of the reheated Parsley Sauce and then stir with a Wooden Spoon etc. and then add bits of the reheated Sage and Onion stuffing. Halve the cooked food on too 2 Dinner Plates so each Person gets about 150g of Pasta each and identical amounts of Sage and Onion stuffing each