Tuesday 26 August 2014

A Garlic Festival of Chicken and Mushroom Spaghetti

Another super easy tea, loaded with flavour due to all that garlicky goodness.


2x Large garlic bulbs
1x Chicken breasts, cooked and chopped up
2x Glasses of white wine
1x Echalion shallot, or half an onion, diced
Mushrooms (about half a tub of closed cup chopped into quarters)
Double cream, small pot.
Sugar snap peas, or any pea or green bean, fresh, frozen or tinned
Fresh parsley


1. Chop about 1cm off the top of 1 whole bulb. Put the bulb in a foil parcel, drizzle with oil, wrap up tightly and roast in the oven on gas 6 for about 40 minutes.
2. Have a glass of wine then about 30 mins later bring a pan of salted water to boil and put in the spaghetti.
3. In another pan sweat of the shallot in a bit of oil.
4. Add the chopped mushrooms to the shallot.
5. After a few minutes chop or crush 2 cloves of garlic and add to the mushrooms and shallot. Fry for about a minute.
6. Pour in a glass of wine and finely chopped parsley stalks and reduce down by about half.
7. Add the chicken and pour in half a pot of cream.
8. Chuck into the spaghetti a handful of peas or beans.
9. Remove roast garlic from oven and allow to cool a bit.
10. Carefully remove the delicious gems of roast garlic cloves, any that get mashed up just plop them in the sauce.
11. If the sauce is too thick add a bit of the spaghetti cooking water. Season to taste.
12. Serve up by piling the creamy garlicky chicken and mushroom sauce on top of a plate of spaghetti and peas, grate some cheese on top and scatter the delicious garlic cloves. Finish with black pepper, chopped parsley leaves and a drizzle of nice oil.

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