Directions

1. Bring a large pot of water to the boil, salt with normal table salt, and add the linguine.

2. Check the cooking time on the packet and cook for 1-2 minutes less than the advised time.

3. Finely dice the onion and cut chicken thighs into small cubes.

4. Add oil and one-third of the butter to a large shallow casserole or large deep fry pan and place over medium-high heat.

5. Add onion and chicken and sauté for a couple of minutes to soften the onion.

6. Add sliced mushrooms and cook for another minute. Season with Spit Roast.

7. Push the chicken and mushrooms to one side of the pan and add the remaining butter. Once the butter is melted, stir the flour into the butter. Begin to pour in the milk and start to incorporate the chicken and mushrooms into the milk sauce.

8. Combine boiling water and Magic Mushie Dust, and add to the pan with the cream.

9. Mix well and leave to simmer for a couple of minutes. Drain pasta well and add the pasta to the sauce with the parsley, tossing well to combine.

10. It should be pretty saucy and with the pasta slightly undercooked, it will absorb some of the sauce.

11. If not using an oven-safe pan, transfer to a large baking dish.

12. Top with grated cheese and bake for 15-20 minutes at 180°C Fan Bake or until the cheese is golden and melted.

13. Serve with steamed greens and crusty bread.