Thursday, April 12, 2007

Chicken & Mushroom Spaghetti Tetrazzini

Chicken & Mushroom Spaghetti Tetrazzini
Adapted from Jamie's Italy

Prep time: 30 minutes
Bake time 15 minutes (or until the top gets golden)

Serves 4-6

Kosher salt
1lb/ 454g dried spaghetti (I used multigrain – South Beach friendlier)
1 oz/ 28g dried porcini mushrooms (I did half porcini, half Portobello)
Olive oil (just to coat the pan)
2 large boneless, skinless chicken breasts, cut into bite-sized pieces (Jamie uses thighs, but breasts are leaner)
Sea salt & freshly ground black pepper
2 large cloves of garlic, thinly sliced
2 heaping handfuls of cremini mushrooms, sliced
1 cup white wine
1 ½ cups evaporated 2% milk (to replace the 2 cups of heavy cream Jamie uses)
7oz/200g grated Parmesan cheese
3 tbsp fresh basil leaves, coarsely chopped
Extra virgin olive oil & more Parmesan for serving

1. Preheat the oven to 400°F/200°C.

2. In a small bowl, soak the dried mushrooms in enough hot water to cover them (about 15 minutes). Strain the mushrooms and reserve the soaking water.

3. Bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente (8-10 minutes depending on the type of pasta).

4. In the meantime, in a large pot (I used the Dutch oven I usually make a large batch of soup in), brown the chicken pieces with salt & pepper over medium heat. Add the dried mushrooms, garlic and fresh mushrooms. Sauté 2-3 minutes. Add the wine, ½ cup of reserved soaking water. Simmer until the chicken is cooked through and the wine has reduced by half (6-8 minutes).

5. Add the evaporated milk (or cream) to the chicken mix and bring to a boil and turn the heat off. It should be quite thick, but if not add 1-2 tbsp of flour and stir. Season with salt & pepper. Add the drained spaghetti and mix well. Add ¾ of the Parmesan cheese and all the basil. Toss well and transfer everything to an oven proof baking dish. Sprinkle the remaining cheese on top.

6. Bake in the oven until golden brown, crisp and bubbling (about 15 minutes).

Drizzle each portion with good extra virgin olive oil and more grated cheese.
Serve with a simple green salad.

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Shaun said...

Ruth - This looks really wonderful. Is it like a pasta bake? What would you suggest using in place of mushrooms? Eggplant? I know that I offend all foodies by not being a mushroom fiend, but there you have it.

Ruth Daniels said...

Shaun, of course you are talking to a mushroom fiend, here, but I think eggplant would work well. I think I'd grill the slices before adding them to the pasta.