Cappellacci with mushrooms, chicken, sage and fontina

Ingredients

20	Cappellacci (Main)
1 to drizzle	Olive oil
3	Chicken thighs (Main)
½ cup	Chicken stock
¼ cup	Cream
¼ cup	White wine
1 cup	Swiss brown mushrooms, sliced (Main)
16 leaves	Spinach, sliced
80 g	Cheese, fontina (Main)
1 to taste	Freshly ground black pepper
2 handfuls	Fresh sage, to serve

Directions

1. Preheat oven to 200C. Bring a large pot of generously salted water to a boil
2. Add pasta and cook following packet instructions, but drain 3 minutes before the time specified.
3. Pasta should be nearly cooked and still firm.
4. Drizzle over a little olive oil and gently toss with your fingers, then lay close together in a greased baking dish.
5. Heat a pan, add 1 Tbsp of olive oil then sear the chicken on one side. When golden brown, turn and let colour on the other side.
6. Pour over the stock, wine and cream, season and put on a lid.
7. Turn the heat to low and let gently finish cooking for approximately 10 minutes.
8. In another pan, add 1 Tbsp olive oil and toss the mushrooms for 2-3 minutes. Remove and add the spinach, stirring for a minute or until wilted.
9. Assemble the dish by dividing up the sliced chicken, mushrooms and spinach between the cappellacci. Dot with pieces of fontina and pour the sauce from the chicken in between.
10. Bake for 15 minutes or until golden and bubbling. Scatter with sage leaves and add a grind of pepper before serving.