Australian Women's Weekly
Ingredients
Method
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, heat the oil in a large non-stick frying pan over high heat. 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, for 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, for about 10 minutes or until browned lightly.
Not suitable to freeze or microwave. You will need to purchase a large barbecued chicken weighing approximately 900g for this recipe.
Note
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Subscribe Today!
Get more food and recipe ideas delivered straight to your door
