Wine Spaghetti with Chicken and Mushrooms
Spaghetti with breaded chicken pieces and a red-wine mushroom sauce finished with Parmesan and basil (an Italian-American style dish, placed in the book's Latin section).
⏱️ Prep: 15 min🍳 Cook: 35 min
Ingredients
| 400 g | spaghetti | |
| 1 | egg | |
| 700 g | chicken breast | |
| 1/3 cup | 80 ml | breadcrumbs |
| 1/4 cup | 60 ml | Parmesan cheese |
| 2 tbsp | 30 ml | olive oil |
| 1 cup | 240 ml | mushrooms, sliced |
| 4 | garlic cloves, finely chopped | |
| 1/4 tsp | 1.3 ml | salt |
| 1/4 tsp | 1.3 ml | black pepper |
| 1 cup | 240 ml | chicken broth |
| 4 tsp | 20 ml | cornstarch |
| 1 cup | 240 ml | dry red wine |
| 3 tbsp | 45 ml | basil (or parsley) |
Instructions
- Cook the spaghetti according to the package directions.
- Meanwhile, beat the egg white in a large bowl, add the chicken (skinned, boned and cut into 1 cm pieces) and mix well so the egg white coats it. Sprinkle with the breadcrumbs and cheese.
- Heat 1 tablespoon olive oil in a large non-stick pan over medium-high heat. Add half the chicken; fry, stirring constantly, 3 – 4 minutes or until cooked through. Transfer to a plate and keep warm. Repeat with the remaining 1 tablespoon oil and the other half of the chicken.
- Fry the mushrooms and garlic in the same pan over medium heat for about 3 minutes. Season with salt and pepper.
- Mix the broth and cornstarch; stir well. Add them along with the wine to the pan. Raise the heat and bring to a boil. Cook uncovered 2 – 3 minutes, or until the sauce thickens, stirring occasionally.
- Drain the spaghetti; add the chicken and divide among 6 serving plates. Pour over the mushroom sauce and sprinkle with basil or parsley.