Pour salt in a pot, boil the MISKO spaghetti and strain well. Chop the bacon into pieces. Cut the chicken fillet into cubes. Pour MINOS olive oil and sauté the chicken. Add bacon, one chopped onion, one mashed garlic clove, one chopped green pepper, one carrot and corn. Pour the retsina and the vegetable broth and mix well. Add ATTIKI honey and mustard. Sprinkle with salt and pepper. Add DIVANIS graviera cheese in cubes and boil the mix for 5 minutes. Add the spaghetti and stir well. Serve with a cherry tomato and oregano.