Baked chicken and mushroom pasta | Women's Weekly Food

Ingredients

• 250 gram spaghetti
• 1 tablespoon olive oil
• 500 gram button mushrooms, quartered
• 2 clove garlic, crushed
• 1/4 cup (60 millilitres) dry white wine
• 3/4 cup (180 millilitres) chicken stock
• 425 gram jar carbonara pasta sauce
• 3 cup (480 grams) shredded barbecue chicken
• 3 green onions (green shallots), sliced thickly
• 2/3 cup (50 grams) finely grated parmesan cheese
• 1/3 cup (25 grams) stale breadcrumbs