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Chicken and mushroom pasta bake (Spaghetti tetrazzini)
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Total Time:
50 minutes
Creamy chicken pasta bake inspired by traditional Italian flavors, reminiscent of a comforting chicken and mushroom pie.
Ingredients:
  • 20 g dried porcini mushrooms
  • 4 higher-welfare chicken thighs boned, skinned and cut into bite-sized pieces
  • sea salt
  • freshly ground black pepper
  • 2 cloves of garlic peeled and finely sliced
  • 350 g mixed fresh mushrooms cleaned and torn
  • 200 ml white wine
  • 320 g dried spaghetti
  • 300 ml single cream
  • 150 g Parmesan cheese grated
  • 1 sprig of fresh basil leaves picked
Instructions:
  • Preheat the oven to 200ºC/400ºF/gas 6 and soak porcini mushrooms in boiling water. Brown seasoned chicken in olive oil, then add garlic, fresh mushrooms, wine, and reserved mushroom soaking water. Simmer until chicken is cooked. Cook spaghetti as per package instructions. Stir cream into the chicken, then add cooked spaghetti, Parmesan, and basil. Bake until golden and bubbly. Serve with a drizzle of olive oil and extra Parmesan.

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