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1. Preheat the oven to 200C/400F/gas 6.
2. 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.
4. Add the garlic and fresh mushrooms and wine to the pan, cover and turn the heat down. Simmer gently until the chicken pieces are cooked through.
5. Meanwhile, cook the spaghetti in plenty of boiling salted water according to the packet instructions and drain well.
6. 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.
7. 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.
8. Divide between your plates, drizzle with extra virgin olive oil and sprinkle with the rest of the cheese before serving.
Do not reduce the wine/liquid content too much. Needs to be fairly wet when Creme Fraiche added.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (436g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 532 | ||
Calories from Fat: 79 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.7g | 12 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 85.4mg | 26 % | |
Sodium 532.5mg | 18 % | |
Potassium 1009.7mg | 27 % | |
Total Carbohydrate 39.8g | 12 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 37.5g | ||
Protein 44.3g | 63 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 532
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