CHICKEN & MUSHROOM PASTA BAKE | JAMIE OLIVER RECIPES
In Italy, this creamy chicken pasta bake is kinda like their version of a chicken and mushroom pie
Total Time 50 minutes
Yield 6
Number Of Ingredients 12
Steps:
- 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...
- 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.
- 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.
Nutrition Facts : Calories 499 calories, FatContent 21.9 g fat, SaturatedFatContent 11.9 g saturated fat, ProteinContent 27.6 g protein, CarbohydrateContent 43.5 g carbohydrate, SugarContent 4.4 g sugar, SodiumContent 1.1 g salt, FiberContent 2.8 g fibre
MUSHROOM CHICKEN & RICE BAKE - EVERYDAYDIABETICRECIPES.COM
Chicken casserole recipes come in a large variety that keep the taste fresh! Like our Mushroom Chicken & Rice Bake! The cream of mushroom soup and long grain-wild rice mix give it not only an abundance of flavor, but it also makes this dish a hearty, diabetes-friendly dinner you'll want again and again!
Categories Casseroles
Cook Time 25 minutes
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.
- Prepare rice according to package directions.
- In a large bowl, combine all ingredients. Pour into prepared baking dish.
- Cover and bake 25 minutes, or until mixture is bubbly and heated through.
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