Sort ingredients
vogette
QR Code
Listen
Pdf
Bring a large flameproof pan filled with water to the boil. Cook pasta following packet directions or until cooked to al dente. Drain and rinse under cold water. Set aside.
Preheat oven to 180/160 fan forced. Add the butter to the pan over medium heat and heat until foamy. Add garlic and cook, stirring, for 1 minute or until aromatic. Add mushroom and cook, stirring often, for 3 minutes or until golden. Add the wine and simmer for 5 minutes or until reduced.
Add the flour to the pan and cook, stirring, for 2 minutes. Remove from heat and slowly add the stock, stirring constantly, until a smooth sauce forms. Add the milk and cream. Return to heat and cook, stirring, for 5 minutes or until the sauce has thickened. Stir in half of the (60g) cheese.
Add the chicken, pasta and parsley to the pan and use tongs to toss to combine. Sprinkle with the remaining 60g cheese. Bake for 15 minutes or until golden.
Set aside for 5 minutes. Sprinkle with parsley to serve.