Watch the video here
You will need:
Spaghetti or any favourite pasta shape, 320g
White sauce, 300ml
Chicken thighs, 4 (boned, skinned and cut into pieces)
Mixed fresh mushrooms, 350g (cleaned & torn)
Parmesan cheese 150g (grated)
Porcini mushrooms, 20g (dried)
White wine, 200ml
Garlic, 2 cloves (peeled & finely sliced)
Fresh basil, 1 sprig
Salt & Pepper to taste
Preheat the oven to 200┬║C.
Put your porcini mushrooms in a bowl and pour over just enough boiling water to cover them. Put to one side to soak for a few minutes.
Heat a saucepan big enough to hold all the ingredients, and pour in a splash of olive oil.
Season the chicken pieces with salt and pepper and brown them gently in the oil.
Strain the porcini, reserving the soaking water, and add them to the pan with the garlic and fresh mushrooms.
Add the wine, with the strained porcini soaking water, and turn the heat down. Simmer gently until the chicken pieces are cooked through and the wine has reduced a little.
Cook the spaghetti in plenty of boiling salted water according to the packet instructions and drain well. Add the cream to the pan of chicken, then bring to the boil and turn the heat off.
Add the drained spaghetti to the creamy chicken sauce and toss well.
Add three-quarters of the Parmesan and all of the basil and stir well.
Transfer to an ovenproof baking dish or non-stick pan, sprinkle with half the remaining cheese and bake in the oven until golden brown, bubbling and crisp.