Baked Pasta With Chicken And Mushrooms - cooking recipe

Ingredients

9 oz spaghetti
1 tbsp olive oil
1 lb button mushrooms, quartered
2 cloves garlic, crushed
1/4 cup dry white wine
3/4 cup chicken stock
1 jar (15 oz) alfredo pasta sauce
3 1/2 cups shredded rotisserie chicken
3 None green onions, thickly sliced
1/2 cup finely grated Parmesan cheese
1/4 cup dry breadcrumbs

Preparation

Preheat the oven to 425\u00b0F. Cook the pasta in a large saucepan of boiling salted water according to package directions. Drain and return to the pan.
Meanwhile, heat the oil in a large nonstick skillet on high heat. Add the mushrooms and garlic and saute until lightly browned. Add the wine and cook, stirring, until the wine has almost evaporated. Add the stock and bring to a boil. Cook, stirring, for about 5 mins or until the liquid has reduced by half. Remove from the heat.
Stir in the pasta sauce, chicken, onions and 1/4 cup of the cheese. Pour over the pasta and toss gently to combine. Transfer the pasta mixture to a 1 1/2-quart greased baking dish. Mix the breadcrumbs and remaining 1/4 cup cheese then sprinkle over the top of the pasta.
Bake, uncovered, for 10-15 mins or until lightly browned.