Spaghetti and Chicken Gratin
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
- Ingredients
- ¾ oz dried Porcini mushroom
- boiling water
- 2 Tbsps olive oil
- 4 boneless, skinless Chicken thigh (cubed)
- salt
- freshly ground Black pepper
- 2 cloves garlic cloves (finely chopped)
- 12 ozs fresh, mixed Mushrooms (chopped)
- ⅞ cup dry white wine
- 11 ozs Spaghetti
- 2 cups Oat cream
- 1 ½ cups grated, hard dairy-free cheese
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a large baking dish.
2.
Put the porcini mushrooms in a bowl and pour over just enough boiling water to cover them. Set aside to soak for a few minutes.
3.
Heat the oil in a large pan. Season the chicken pieces with salt and pepper and brown them gently in the oil.
4.
Strain the porcini, reserving the soaking water and add to the pan with the garlic and fresh mushrooms.
5.
Add the wine and strained porcini soaking water, then reduce the heat and simmer gently until the chicken is cooked through and the wine has reduced a little.
6.
Cook the spaghetti in a pan of boiling salted water according to the packet instructions and drain well.
7.
Add the oat cream to the chicken mixture. Bring just to a boil, then remove from the heat. Season well with salt and freshly ground black pepper.
8.
Add the drained spaghetti to the chicken sauce and toss well. Add 3/4 of the cheese and stir well.
9.
Put into baking dish, sprinkle with the remaining cheese and bake for 15-20 minutes until golden brown and bubbling.
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