Zutaten für Chicken And Mushroom Pasta Bake Spaghetti Tetrazzini
- Dried Porcini Mushrooms
- 2 tablespoons olive oil
- Chicken Thighs
- Salt & Freshly Ground Black Pepper
- Garlic Cloves
- 8 oz cremini mushrooms, sliced
- White Wine
- 1 lb spaghetti
- Heavy Cream
- Parmesan Cheese
- Fresh Basil
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Zubereitung von Chicken And Mushroom Pasta Bake Spaghetti Tetrazzini
- Preheat oven to 400°F (200°C).
- Place dried porcini mushrooms in a bowl and pour boiling water over them. Let soak for 15 minutes.
- Heat olive oil in a large saucepan over medium heat.
- Season chicken with salt and pepper. Brown chicken in the hot oil until lightly golden brown.
- Strain the porcini mushrooms, reserving the soaking liquid. Add the minced garlic, sliced cremini mushrooms, and browned chicken to the saucepan.
- Add white wine and the reserved porcini soaking liquid to the pan. Reduce heat to low and simmer for 10-15 minutes, or until chicken is cooked through and the sauce has slightly reduced.
- Meanwhile, cook spaghetti according to package directions until al dente. Drain well.
- Stir heavy cream into the chicken and mushroom mixture. Bring to a simmer and remove from heat.
- Season generously with salt and pepper.
- Add cooked spaghetti to the creamy sauce and toss to coat.
- Stir in ¾ cup of the Parmesan cheese and all the basil.
- Transfer the pasta mixture to a greased 9x13 inch baking dish.
- Sprinkle with half of the remaining Parmesan cheese.
- Bake for 20-25 minutes, or until golden brown and bubbly.
- Divide among plates, drizzle with extra virgin olive oil, and sprinkle with the remaining Parmesan cheese before serving.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
24g
Fat
202g
Carbs
33g
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Weeknight 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Pasta Poultry European Dinner Party Kid Friendly Italian Chicken Dietary Comfort Food Inexpensive Meat Chicken Thighs Legs Pasta Rice And Grains Spaghetti Taste Mood Savory Presentation Served Hot
