After a long break from cooking... I'm back again! This time with a past bake I found on Jamie Oliver's website. I had mushrooms and pasta and was in the mood for something mushroomypastaycheesybaked.. So after a quick search this is the recipe I came across. And yes.. it was pretty good :-)
The recipe->
www.jamieoliver.com/recipes/pasta-recipes/chicken-mushroom-pasta-bake-spaghett
- a small handful of dried
porcini mushrooms
- olive oil
- 4 chicken thighs, boned, skinned and cut
into bite-sized pieces
- 2 cloves of garlic, peeled and finely sliced
- 2 handfuls of mixed fresh mushrooms
- 200ml white wine
- 500g spaghetti
- 300ml single cream
- 200g Parmesan cheese, grated
- a sprig of fresh basil, leaves picked
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| All the ingredients used. |
Start off by
preheating oven to 200'C.
 |
| Put your porcini
mushrooms in a bowl. |
 |
| Pour over just enough boiling water to cover
them. Put to one side to soak for a few minutes. |
 |
| Heat a saucepan big enough to hold all the ingredients, and pour in a splash of olive oil. Season the chichen with salt and pepper and brown them gently in the oil. |
 |
| Strain the porcini, reserving the soaking water, and add them to the pan with the garlic and fresh mushrooms. |
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| Add the wine, with the strained porcini soaking water, and turn the heat down. Simmer gently until the chicken is cooked through and the wine has reduced a little. |
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| Meanwhile, cook the spaghetti in plenty of boiling salted water. | | | |
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| 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 black pepper. |
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| Add the drained spaghetti to the creamy chicken sauce and toss well. |
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| Add three-quarters of
the Parmesan and all of the basil and stir well. Transfer to an
ovenproof baking dish, sprinkle with half the remaining pasmesan and bake in the oven until the cheese is golden brown. |
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| So there you go! |
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| Καλἠ ὀρεξη!!! |
