8
Easy
30 minutes
1 hour 10 minutes
1. Pan-fry the portabellini and brown mushrooms in 2–3 T olive oil over a high heat until golden, then remove from the pan.
2. Add 50 g butter and 1 T olive oil to the same pan and soften the leeks over a lower heat, then add the garlic and mushrooms and fry for 5 minutes.
3. Toss the chicken into the pan, then add the stock. Simmer for 10 minutes, then stir in 1 cup cream and season to taste.
4. Layer the chicken mixture and pasta in a large, ovenproof dish. Scatter the shimeji mushrooms over the final pasta layer, then pour over the remaining cream and scatter with Parmesan.
5. Brush any exposed pasta with melted butter and bake for 35 minutes, brushing the top of the pasta with more butter every 10 minutes and adding more Parmesan if you like.
