A weekend evening suits creamy chicken and mushroom pasta with white wine, which takes only 30 minutes. The sauce is lightly rich and smells of wine and button mushrooms. Keeping the sauce from splitting is the difficult part.
The white wine reduces by half before the cream goes in, so the alcohol cooks off while the light sourness stays. The cream only needs a couple of minutes in the pan before the heat goes off.
This batch weighs about 1.3kg, at roughly 187 calories per 100g.
Method
Peel the onion and slice it thinly. Rinse the button mushrooms and cut them into quarters. Rinse the celery, drain it and chop it finely.
Cut the smoked bacon into small pieces and rinse the chicken breast before cutting it into cubes.
Bring a pot of water to the boil with a little salt and cooking oil, cook the spaghetti for 10 minutes, then lift it into a bowl and toss it with a little more oil so it does not stick.
Add a little cooking oil to a pan and fry the garlic, onion, bacon and chicken in that order, stirring steadily so nothing catches.
Add the mushrooms and 200ml white wine and cook until the wine has reduced by half and everything is cooked through, then season with salt and black pepper.
Pour in 250ml cooking cream, stir for a couple of minutes and take the pan off the heat.
Add the cooked spaghetti to the pan and toss until the strands are coated, then plate and scatter over a little finely chopped parsley.
Tips
Cream held too long over high heat splits, so keep the flame low.
Whipping cream can replace cooking cream, giving a richer sauce.
Ten minutes of boiling and a spoonful of olive oil keep the strands from sticking together.
Fry the garlic, onion and bacon before the chicken goes in, stirring steadily so nothing burns.
Toss the pasta into the pan while the sauce is still hot so the strands take it up evenly.
More from kOBE
The kOBE kitchen has over a thousand more recipes, plus Monk Fruit Blend and ready meals delivered.