Wednesday, 3 July 2013

Chicken & Mushroom Pasta Bake

Chicken & Mushroom Pasta Bake
A deliciously creamy comforting pasta dish that is full of flavour, perfect for a midweek meal.
Serves 4
Preparation time:  15 minutes
Cooking time:  45 minutes

25g dried porcini mushrooms
1 tbsp olive oil
6 chicken thighs, boned, skinned & cut into bite sized pieces
Sea Salt & freshly ground pepper
2 cloves of garlic, peeled & finely chopped
350g chestnut mushrooms, chopped
200ml white wine
500 ml double cream
500g dried linguine
200g Parmesan cheese, grated
10 basil leaves, torn

Preparation method

1.  Preheat the oven to 200°C/400°F/Gas mark 6.

2.  Place the porcini mushrooms in a bowl of boiling water that just covers the mushrooms.  Soak for a few minutes and set aside.

3.  In a large frying pan heat the olive oil, season the chicken and gently brown in the pan. 

4.  Now add the porcini mushrooms including the water, garlic and fresh mushrooms.  Add the wine and simmer gently until the wine has reduced slightly.

5.  Meanwhile cook the spaghetti as per packet instructions and drain well.  Add the cream to the chicken and bring to the boil the remove from the heat.

6.  Add the drained spaghetti, basil and add ¾ of the Parmesan cheese, stir through.  Transfer to a baking dish and sprinkle with ½ the remaining cheese.  Place in the oven and bake until golden & crisp.  To serve divide between warmed serving plates, enjoy!

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