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Creamy Pasta Bake

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Walking, walking, walking was all I did in America.

One foot in front of the other, particularly in New York.

To the Brooklyn Bridge, than Central Park, Times Square and Madison Square Garden was a site I passed daily.

Now that I’m back down to earth and living in a new city, I had given up my beautifully reliant running shoes in Austin so had to re-invest.

The thing about getting back into running is that it requires more of a level of fitness than getting up and going somewhere.

You need to stretch and not just a touch your toes kind of stretch, there’s stretches. Yes plural is what it’s all about.

You have to prepare your body with the right amount of water and food to go the distance.

And than you also need to be able to actually convince yourself while weezing down a path with lots of other fit people that running to the next tree point and than the next tree after that is actually something you want to do.

Sometimes you don’t care about all those things and simply would rather sit down to a plate of this and not feel an ounce of guilt over how much effort it will take to burn it off.

So that’s what I did.

Spaghetti Tetrazzini/Chicken and Mushroom Pasta Bake
Adapted from Jamie’s Italy
Serves 6

Ingredients:
4 chicken thighs, bonless and skinless, cut into bite-sized pieces
1/2 onion, finely sliced
2 cloves garlic, peeled and finely sliced
2 handfuls of mixed fresh mushrooms, cleaned and torn
200ml white wine
455g fresh spaghetti
350ml pouring cream
100g parmesan cheese, grated

Directions:
Preheat the oven to 200°C/400F.

Place the chicken with seasoning to taste in a large pot and place on medium heat to cook gently with olive oil. Once lightly cooked, add the mushrooms and garlic to the pot with the wine. Lower the temperature to a low simmer until the wine has reduced slightly.


In another pot, boil water with a little salt and olive oil, cooking the spaghetti until al dente. Drain and set aside.


With the reduced wine, add the cream into the chicken and mushroom mixture and stir to combine, removing from the heat. Add the cooked spaghetti into the creamed chicken mixture. Stir to combine completely.

Place into a ovenproof baking dish and sprinkle the cheese evenly and bake for approximately 15 minutes or until golden brown.


Serve with a light green salad and eat immediately.

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