Chicken Tetrazzini

Poach the chicken breasts in a saucepan of simmering water for 15 minutes until a meat thermometer reads 74°C, then drain, cool slightly and shred.

Cook the spaghetti in a large pot of salted boiling water until al dente, then drain.

Melt two-thirds of the butter in a large saucepan over medium heat and cook the mushrooms and onion for 6 minutes until softened.

Stir in the flour and cook for 1 minute, then gradually whisk in the chicken stock and milk until smooth.

Simmer for 6 minutes, stirring often, until thickened, then stir in half the parmesan, the shredded chicken and the drained spaghetti, and season with salt and black pepper.

Transfer to a baking dish. Melt the remaining butter and toss with the panko and remaining parmesan, then scatter over the top.

Bake at 190°C for 20 minutes until golden and bubbling.