Chicken And Prosciutto Pasta Bake | Donna Hay

Ingredients

• ¼ cup (25g) chopped dried porcini mushrooms
• ½ cup (125ml) boiling water
• 6 chicken thighs, chopped
• 1 onion, thinly sliced
• 4 cloves garlic, thinly sliced
• 8 slices (120g) prosciutto, chopped
• 12 sprigs thyme
• 1 litre (4 cups) chicken stock
• 1½ cups (375ml) single (pouring) cream
• 500g dried rigatoni
• 1½ cups (150g) grated mozzarella