Chicken and Parmesan Spaghetti
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 7 ozs Spaghetti
- 4 Tbsps olive oil
- 2 cups sliced Mushrooms
- ¼ cup butter
- 2 cloves garlic cloves (finely chopped)
- 4 Chicken breasts (skinned and cut into chunks)
- ⅔ cup white wine
- 1 cup light ligth cream
- 1 ½ cups frozen peas
- 1 ½ cups grated Parmesan
Preparation steps
1.
Heat the oven to 200ºC (180º fan) 400ºF, gas mark 6. Bring a large pan of salted water to the boil and cook the spaghetti according to the packet instructions until al dente. Drain well and set aside.
2.
Meanwhile, heat the oil in a large pan and gently cook the mushrooms until browned. Remove the mushrooms from the pan and set aside. Add the butter to the pan and heat until just melted. Add the garlic, cook for one minute then add the chicken and cook gently until lightly browned.
3.
Pour in the wine, let it bubble and reduce to about half its volume then add the cream and peas, bring to a simmer and cook gently for 10 minutes. Return the mushrooms to the pan, season the mixture well then stir in the cooked spaghetti and transfer to an ovenproof dish.
4.
Scatter over the parmesan and bake in the oven for 10-15 minutes or until golden brown. Serve immediately.
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