Chicken & Mushroom Pasta Bake......serves 4......(but I could eat the lot!)
20g or a small handful of dried porcini mushrooms // olive oil // 4 chicken thighs, boned, skinned and cut into bite-sized pieces // sea salt and freshly ground black pepper // 2 cloves of garlic, peeled and finely sliced // 350g or 2 handfuls of mixed fresh mushrooms, cleaned and torn // 200ml white wine // 455g dried spaghetti // 500ml double cream // 200g Parmesan cheese, grated // some fresh basil leaves.
Preheat oven to 400ºF // 200ºC // 180ºC fan // Gas mark 6. Put your porcini mushrooms in bowl and pour over just enough boiling water to cover them (approx. 150ml / 5½fl oz). Put to one side to soak for few mins.
Heat saucepan big enough to hold all ingredients, and pour in splash of olive oil. Season chicken pieces with salt and pepper and brown them gently in oil. Strain porcini, reserving soaking water, and add them to pan with garlic and fresh mushrooms. Add wine, with strained porcini soaking water, and turn heat down. Simmer gently until chicken pieces are cooked through and wine has reduced a little.
Meanwhile, cook spaghetti in plenty of boiling salted water according to packet instructions and drain well. Add cream to pan of chicken, then bring to boil and turn heat off. Season well with salt and freshly ground black pepper. Add drained spaghetti to creamy chicken sauce and toss well. Add three-quarters of Parmesan and basil leaves and stir well.
Transfer to an ovenproof baking dish or non-stick pan, sprinkle with half remaining cheese and bake in oven until golden brown, bubbling and crisp. Divide between plates, drizzle with extra virgin olive oil if liked and sprinkle with rest of cheese before serving.
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