Chicken & Mushroom Pasta Bake
A deliciously creamy comforting pasta dish that is full of flavour, perfect for a midweek meal.
Servings:
4
yield(s)
Prep Time:
15
mins
Cook Time:
45
mins
Total Time:
60
mins
Ingredients
-
25
g
dried porcini mushrooms
-
1
tbsp
olive oil
-
6
chicken thighs
(boned, skinned & cut into bite sized pieces)
-
sea salt & pepper
(freshly ground)
-
2
garlic cloves
(peeled & finely chopped)
-
350
g
chestnut mushrooms
(chopped)
-
200
ml
white wine
-
500
ml
double cream
-
500
g
penne
-
200
g
Parmesan cheese
(grated)
-
10
basil leaves
(torn)
Instructions
-
Preheat the oven to 200°C/180°C Fan/Gas mark 6.
-
Place the porcini mushrooms in a bowl of boiling water that just covers the mushrooms. Soak for a few minutes and set aside.
-
In a large frying pan heat the olive oil, season the chicken and gently brown in the pan.
-
Now add the porcini mushrooms including the water, garlic and fresh mushrooms. Add the wine and simmer gently until the wine has reduced slightly.
-
Meanwhile cook the pasta as per packet instructions and drain well. Add the cream to the chicken and bring to the boil the remove from the heat.
-
Add the drained pasta, basil and add ¾ of the Parmesan cheese, stir through. Season to taste.
-
Transfer to a baking dish and sprinkle with ½ the remaining cheese. Place in the oven and bake until golden & crisp. To serve divide between warmed serving plates and sprinkle with the remaining Parmesan, enjoy!