CHICKEN AND MUSHROOM PASTA BAKE (SPAGHETTI TETRAZZINI)

Chicken and Mushroom Pasta Bake (Spaghetti Tetrazzini) image

Provided by English_Rose

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

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1 ounce dried porcini mushrooms
olive oil
4 chicken thighs, boned, skinned and cut into bite-sized pieces
sea salt & freshly ground black pepper
2 garlic cloves, peeled and finely sliced
12 ounces mixed fresh mushrooms, cleaned and torn
7/8 cup white wine
1 lb dried spaghetti
2 cups heavy cream
7 ounces parmesan cheese, grated
1 sprig fresh basil, leaves picked

Steps:

Preheat the oven to 400ºF. Put your porcini mushrooms in a bowl and pour over just enough boiling water to cover them (approx. 2/3 cup). 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 chicken pieces 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. Add the wine, with the strained porcini soaking water, and turn the heat down.
Simmer gently until the chicken pieces are cooked through and the wine has reduced a little.
Meanwhile, cook the spaghetti in plenty of boiling salted water according to the packet instructions and drain well.
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.
Add the drained spaghetti to the creamy chicken sauce and toss well. Add three-quarters of the Parmesan and all of the basil and stir well.
Transfer to an ovenproof baking dish or non-stick pan, sprinkle with half the remaining cheese and bake in the oven until golden brown, bubbling and crisp.
Divide between your plates, drizzle with extra virgin olive oil and sprinkle with the rest of the cheese before serving.