1. Add pasta to large pan of boiling water.
2. Boil uncovered, until just tender, drain.
3. Heat oil in a wok.
4. Add chicken in batches.
5. Stir-fry until tender, remove.
6. Add blended cornflour, stock and water, cream, lemon rind, lemon juice, sugar, sauce, garlic and sage.
7. Stir until mixture boil and thickens.
8. Add chicken, pasta and parsley.
9. Stir until hot.