Cook 300g spaghetti according to packet instructions. To make the sauce, melt 2 tbsp butter in a pan, add 250g sliced button mushrooms and 125g baby button mushrooms. Sauté until golden. Slice 5 sun-dried tomatoes (from a jar of store-bought sun-dried tomatoes in vinaigrette) into strips and add to the pan. Cook for 30 seconds, then add 1½ cups cream and 3 tbsp of the tomato vinaigrette. Bring to a simmer and cook for 3-4 minutes, then stir through 1½ cups of diced smoked chicken breast. Season and pour over the pasta. Toss to combine, and garnish with fresh herbs.