Baked chicken and mushroom spaghetti

This is one of those dishes that may not look elegant enough to serve to guests but believe me it will have them talking about it for months afterwards. It’s very rich and creamy but is worth every mouthful. If you have kids that are picky eaters, try this one, there are few that can resist it and once you have them hooked you can even toss in a cup of frozen peas.

What you need

1 punnet mushrooms (250g) sliced
4 chicken breasts cubed
2 cloves crushed garlic
250ml white wine
500ml cream
Salt and pepper
Olive oil
1 packet spaghetti (400g)
150g grated parmesan cheese

The process

Cook the spaghetti to al-dente, drain, add a little olive oil, toss gently and set aside.

In a pan with some oil, cook the chicken cubes until almost cooked through. Add garlic and mushrooms and toss for about 2 minutes. Add the wine, reduce the heat and simmer for about 2 minutes longer.

Add the cream to the pan and allow to heat through.

Add the spaghetti and about 1/2 of the grated parmesan and toss together ensuring that it is well combined.

pour the whole lot into a baking dish, top with the rest of the parmesan and bake at 200 Celsius until the cheese has completely melted on top and is beginning to turn golden.

Serve with a nice green salad.

Take a look at some of the other easy pasta recipes.