Thursday, 18 September 2014

Chicken Pasta Bake....spaghetti tetrazzini

This is another pretty semplice dish. I cooked it without the mushrooms and just added some sautéed mushrooms at the end of the dish. It completely up to you. I just love bakes, they are delicious on their own but if you just throw them in the oven for as little as 20 minutes....it lets the cheese melt away and give your pasta that extra passion... godere xx

small handful of fresh mushrooms (optional)
olive oil
2 chicken breasts, diced 
seat salt and pepper
2 cloves garlic, thinly sliced
200ml white wine
455g spaghetti
500ml cream
200g parmesen cheese
freshly pocked basil leaves

Pre heat oven to 200 c. Heat a saucepan big enough to hold all the ingredients. pour in a splash of olive oil.  Season the chicken with sea salt & pepper and brown them gently. thinly slice the garlic and add to the pan.  Add the wine, a dash of water and turn the heat down.  simmer gently until the   chicken is cooked through and the wine has reduced a little.

Meanwhile cook the spaghetti in salted boiling water, follow packet instructions. 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 pepper. Add the drained spaghetti to the creamy chicken sauce and toss well. (Add sautéed  mushrooms here if like) . Add 3/4 of the parmesan cheese, all of the basil and stir well. 

Transfer to an ovenproof baking dish, sprinkle with half the remaining cheese and bake in the oven until golden brown.  Divide your plates, drizzle with extra virgin olive oil and sprinkle with the remainder of the cheese.  Finito ....

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