Spaghetti Tetrazzini

Ingredients

• Dried porcini mushrooms20 g
• Olive oilas needed
• Chicken thighs, diced4
• Salt and pepperto taste
• Garlic cloves3
• Fresh basilto taste
• Mixed fresh mushrooms350 g
• White wine200 ml
• Spaghetti455 g
• Cream500 ml
• Parmesan cheese200 g

Method

1. Preheat the oven to 200 °C.
2. Place the dried porcini mushrooms in a bowl, cover with boiling water (±150 ml) and allow to stand for a few minutes.
3. Heat a large saucepan, add olive oil and the seasoned chicken; brown gently.
4. Strain the porcini mushrooms, keeping the liquid.
5. Add all the mushrooms and garlic to the pan with the chicken.
6. Add the wine and porcini water; simmer on low heat until the chicken is cooked.
7. Cook the spaghetti and drain.
8. Add the cream to the chicken pan and bring to the boil; add extra salt and pepper if desired.
9. Add the spaghetti and toss well, adding ¾ of the Parmesan. Place in an oven dish.
10. Sprinkle with the remaining Parmesan and grill.