Monday, 5 November 2012

Attempt #13: Chicken and Mushroom pasta bake

This recipe came out really nice. But can’t really have this often as with the cream and the cheese, it doesn’t help with the calories J

As usual, I replaced white wine with apple juice and porcini mushrooms with just brown mushrooms as it was more accessible than porcini mushrooms here in our country.


By baking the pasta with the parmesan, this makes the dish a little unique as the melted cheese enhanced the creaminess and yet provides you that little tinge of crispiness.
The ingredients:
·         20g/a small handful of dried porcini mushrooms
• olive oil
• 4
chicken thighs, boned, skinned and cut into bite-sized pieces
• sea salt and freshly ground black pepper
• 2 cloves of garlic, peeled and finely sliced
• 350g/2 handfuls of mixed fresh mushrooms, cleaned and torn
• 200ml white wine
• 455g dried spaghetti
• 500ml double cream
• 200g Parmesan cheese, grated
• a sprig of fresh basil, leaves picked

The method:
Preheat the oven to 200ºC/400ºF/gas 6. Put your porcini mushrooms in a bowl and pour over just enough boiling water to cover them (approx. 150ml/5½fl oz). Put to one side to soak for a few minutes. Heat a saucepan big enough to hold all the ingredients, and pour in a splash of olive oil. Season the chicken pieces with salt and pepper and brown them gently in the oil. Strain the porcini, reserving the soaking water, and add them to the pan with the garlic and fresh mushrooms. Add the wine, with the strained porcini soaking water, and turn the heat down. Simmer gently until the chicken pieces are cooked through and the wine has reduced a little.

Meanwhile, cook the spaghetti in plenty of boiling salted water according to the packet instructions and drain well. Add the cream to the pan of
chicken, then bring to the boil and turn the heat off. Season well with salt and freshly ground black pepper. Add the drained spaghetti to the creamy chicken sauce and toss well. Add three-quarters of the Parmesan and all of the basil and stir well. Transfer to an ovenproof baking dish or non-stick pan, sprinkle with half the remaining cheese and bake in the oven until golden brown, bubbling and crisp. Divide between your plates, drizzle with extra virgin olive oil and sprinkle with the rest of the cheese before serving.

Jamie’s rendition:

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