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1
Preheat the oven to 200C/400F/gas Put your porcini mushrooms in a bowl and pour over just enough boiling water to cover them (approx.
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2
150ml/5 1/2 fl oz).
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3
Put to one side to soak for a few minutes.
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4
Heat a saucepan big enough to hold all the ingredients, and pour in a splash of olive oil.
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5
Season the chicken pieces with salt and pepper and brown them gently in the oil.
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6
Strain the porcini, reserving the soaking water, and add them to the pan with the garlic and fresh mushrooms.
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7
Add the wine, with the strained porcini soaking water, and turn the heat down.
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8
Simmer gently until the chicken pieces are cooked through and the wine has reduced a little.
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9
Meanwhile, cook the spaghetti in plenty of boiling salted water according to the packet instructions and drain well.
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10
Add the cream to the pan of chicken, then bring to the boil and turn the heat off.
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11
Season well with salt and freshly ground black pepper.
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12
Add the drained spaghetti to the creamy chicken sauce and toss well.
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13
Add three-quarters of the Parmesan and all of the basil and stir well.
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14
Transfer to an ovenproof baking dish or non-stick pan, sprinkle with half the remaining cheese and bake in the oven until golden brown, bubbling and crisp.
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15
Divide between your plates, drizzle with extra virgin olive oil and sprinkle with the rest of the cheese before serving.
