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.
This is a keeper! Made it last night.
Thanks G.
Fantastic, so glad you enjoyed. Have a great week G
Made this and it was enjoyed by all. Really quick and oh so delicious!
And yes, even my fussy children enjoyed and came back for seconds!!
Fantastic Di, sorry for the late reply was in Mozambique fishing last week, happy days G
Hi Graham
What can I use instead of white wine.
Non alcohol please
Hi Nellie, you can use a 1/2 and 1/2 mixture of grape juice and chicken stock. Sorry for the late reply, in CY for a few weeks taking a break. Cheers for now G
Just tried this and it was gorgeous! Even my very fussy daughter loved it! Just wanted to check though what temperature you cooked it at. I did it at 190.
Hi Tracy, I do it at 200 C, I see I forgot to put in the temp… So glad you enjoyed. Thanks for the reminder. G
oh ok thank you very much for coming back to me but it was a really good dish!!!
Hi Lizelle, It is important to bake uncovered so that some of the liquid evaporates but also to ensure that the spaghetti is not completely cooked but al-dente, it will absorb a lot of the liquid, hope this helps
I made this dish yesterday evening the only thing I found that wasnt so nice is the fact that its very watery, Im not the best cook so I am not sure if I maybe did something wrong but I did follow the instructions to the T……is it suppose to be like that??But other than that it was delicious!!!
You are welcome, enjoy it
G
oh great thanks, gona give it a try!
Hi Sharifa, you can substitute with a mixture of chicken stock and lemon juice or chicken stock and apple cider vinegar. Taste as you go along, it doesn’t need much of either, just a little acidity.
I also suggested this for the Kingklip recipe
https://cookbook.co.za/fish-recipes/kingklip-with-lime-and-ginger-sauce/
Could you suggest a replacement for the white wine please