Spaghetti with chicken and mushrooms

Ingredients for 4 servings:

• 400g spaghetti
• 1,100 g chicken thighs
• 350 g porcini mushrooms, frozen
• 250 g mushrooms, brown
• 200 g whipped cream
• 200 ml dry white wine
• 5 garlic cloves
• 5 stalks of basil
• 200 g Parmesan, grated
• Sea salt
• pepper
• olive oil
• Parmesan, sliced

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Spaghetti Tetrazzini

Bone the chicken thighs, remove the skin, and cut into pieces. Heat the olive oil in a pan. Gently fry the chicken, seasoning with salt and pepper. Peel the garlic, finely slice it, and add it to the chicken, then sauté. Brush the mushrooms and cut them into large pieces. Add the mushrooms and frozen porcini mushrooms to the chicken, and continue sautéing until the liquid has reduced. Add the wine and cream, simmer briefly, remove from the heat, and season with salt and pepper. Meanwhile, cook the spaghetti al dente (the spaghetti was a bit firmer than al dente). Wash and roughly chop the basil. Place the chicken and spaghetti in a baking dish and mix with the sauce using two forks. Mix in about 150g of Parmesan cheese and the basil. Sprinkle the remaining Parmesan cheese on top and place in an oven preheated to 200°C (fan-assisted) for about 20 minutes. When a light brown crust forms on top, the spaghetti is ready to take out of the oven. Now serve the spaghetti and sprinkle with some shaved Parmesan cheese.