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Chicken and mushroom pasta bake (Spaghetti tetrazzini) from Jamie's Italy (USA) (page 113) by Jamie Oliver

  • basil
  • Parmesan cheese
  • chicken thighs
  • heavy cream
  • spaghetti pasta
  • white wine
  • mushrooms
  • dried porcini mushrooms

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Notes about this recipe

  • Astrid5555 on December 29, 2013

    Creamy winter comfort food! Used brown cremini and king oyster mushrooms. As per previous reviews would cut down on the cream next time as this dish was very rich, but probably one of the reasons why everybody really liked it.

  • Delys77 on June 11, 2012

    Pg 113 Creamy goodness! The mushroom, parm, and chicken makes for a very earthy if slightly heavy dish. I might cut the cream a bit, or mix in a bit of milk as per the earlier note. I put the mushrooms in a bit before the garlic and sauteed relatively aggressively as I prefer my mushrooms a little more well done. Overall though the recipe works well as is minus the few comments I made above.

  • Demaria.alison on April 08, 2012

    Terrible dish. I threw this away!

  • chrisguzzi on November 20, 2011

    Great standby recipe for lunchtime entertaining. I cooked this after reading the first 3 comments and it was great - couldn't get hold of porcini mushrooms and used red wine instead of white. Used the thighs and 500 gm mushrooms. No spaghetti but penne worked really well and the pointy ends on top had a yummy crunchy texture. I would serve with a green salad.

  • melissabazley on September 11, 2011

    This is a great recipe and so easy to make. I put more mushrooms in as we love them. I just used normal pouring cream, rather than double cream. It worked perfectly fine. A delicious dish and serves between 6-8 people. Highly recommend :)

  • Cheri on July 09, 2011

    This was REALLY good. I added sliced sauted leeks to the chicken and mushrooms. I used chicken breasts, which did dry out a bit and would recommend the thighs as called for. I cooked pasta al dente, then used 1 c heavy cream plus 1 cup whole milk. Added basil which was really nice. Topped cassarole with slices of fresh mozzerella as well as the parmesan cheese. Lovely, cheesy, bright and satisfying. Came together in the time it took to cook the noodles. Baked 22 min at 400 deg.

  • Breadcrumbs on March 01, 2011

    p. 113 - What’s not to like about cream, chicken, good cheese, wild mushrooms and pasta?!!! Needless to say, we loved it!! This is a much more refined version of Chicken and Tuna Tetrazzinis we’ve had in the past. This is a chicken and mushroom pasta that is started stovetop and, finished in the oven. The recipe calls for 7oz of parmesan, I used a 50/50 blend of Parm and mozzarella. Prep is relatively quick and quite easy. The casserole goes into a 400 degree oven until golden brown and bubbling. This took 14 minutes in my case and let me say, the house smelled heavenly as it bubbled away in the oven!! Oh my goodness this was delicious. I wouldn’t be making this all the time but, if you’re looking for a creamy, cheesy, super-scrumptious treat, this is the recipe for you. I especially loved the basil in this, it adds a light, fresh note to an otherwise heavy but delicious dish. K-9

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