CREAM OF MUSHROOM CHICKEN PASTA BAKE RECIPES

Steps:

• 1. I remember meeting a lovely old couple outside my parents’ pub and when they heard I was going to Italy they told me to make sure I cooked turkey tetrazzini – I hadn’t a clue what they were talking about and then, by chance, I saw a recipe for chicken tetrazzini in an old Italian cookbook and it’s great – really tacky but gorgeous! Here’s my version...
  2. Preheat the oven to 200ºC/400ºF/gas 6. Put your porcini mushrooms in a bowl and pour over just enough boiling water to cover them (approx. 150ml/5½fl oz). 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.
  3. 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.

Steps:

• Heat the oven to 200°C/180°C fan/gas 6. Heat a glug of olive oil in a large pan over a high heat, then cook the baby button mushrooms for 5 minutes until golden. Reduce the heat to medium, add the olive oil and plain flour, then whisk until smooth and bubbling.
• Gradually add the chicken stock, whisking well until smooth. Once all the stock is incorporated, whisk in the dijon mustard, bring to the boil, then reduce the heat and simmer for 2 minutes. Remove the meat from the roast chicken and roughly slice. Add the chicken to the sauce along with a large handful of baby spinach and the single cream. Season well with salt and freshly ground black pepper.
• Meanwhile, cook the pasta (we used mafalda corta) according to the pack instructions, adding the petits pois for the final 3 minutes. Drain well, then stir the pasta and petits pois into the pan of sauce.
• Transfer the pasta mixture to a large baking dish. Sprinkle over the parmesan and bake for 20-25 minutes until golden and bubbling.