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Chicken & mushroom pasta bake (Spaghetti tetrazzini)
- 20 g dried porcini mushrooms
- olive oil
- 4 higher-welfare chicken thighs, boned, skinned and cut into bite-sized pieces
- sea salt
- freshly ground black pepper
- 2 cloves of garlic, peeled and finely sliced
- 350 g mixed fresh mushrooms, cleaned and torn
- 200 ml white wine
- 320 g dried spaghetti
- 300 ml single cream
- 150 g Parmesan cheese, grated
- 1 sprig of fresh basil, leaves picked
Directions:View on Jamie Oliver
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