Baked chicken and mushroom pasta

  • 20 mins cooking
  • Serves 4
  • Print
AWW July 2009


Baked chicken and mushroom pasta
  • 250 gram spaghetti
  • 1 tablespoon olive oil
  • 500 gram button mushrooms, quartered
  • 2 clove garlic, crushed
  • 1/4 cup (60 millilitres) dry white wine
  • 3/4 cup (180 millilitres) chicken stock
  • 425 gram jar carbonara pasta sauce
  • 3 cup (480 grams) shredded barbecue chicken
  • 3 green onions (green shallots), sliced thickly
  • 2/3 cup (50 grams) finely grated parmesan cheese
  • 1/3 cup (25 grams) stale breadcrumbs


Baked chicken and mushroom pasta
  • 1
    Preheat the oven to 240°C/220°C fan-forced.
  • 2
    Cook the pasta in a large saucepan of boiling salted water until al dente; drain.
  • 3
    Meanwhile, in a large non-stick frying pan, heat the oil over high. Cook the mushrooms and garlic, stirring until browned lightly. Add the wine and cook, stirring, until wine has almost evaporated. Add stock, bring to the boil; cook, stirring, about 5 minutes or until liquid has reduced by half. Remove pan from heat.
  • 4
    Stir the carbonara sauce, chicken, green onions and half the cheese into the mushroom mixture. Add the pasta and toss gently to combine.
  • 5
    Transfer the pasta mixture to a 1.5 litre (6-cup) greased ovenproof dish. Sprinkle with the combined breadcrumbs and remaining cheese.
  • 6
    Bake, uncovered, about 10 minutes or until browned lightly. Serve with a salad or steamed vegetables of your choice.

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