Creamy Chicken and Mushroom Pasta Bake

Sauté Mushrooms in melted butter and a little oil. As Julia Childs said "Don't over crown the pan"
Beautifully Sautéed Mushrooms, notice there is no liquid from the mushroom
Take Mushrooms out and set aside, now Sautee chopped onion
Take out onion and set aside and add cubed chicken, and cook through
40 grams plain flour and 2 cups milk for white sauce
40 grams butter
Melt butter then add flour and cook on medium heat, stirring all the time
Add warmed milk and keep stirring till nice and thick, add cheeses and let melt 
Add cooked Chicken, Mushrooms and onions to the cheesy white sauce, then add cooked pasta of your choice. I used half a packet of Fettuccini. Turn this mixture into a baking dish and cook, covered with foil for 20 to 30 minutes. You want it bubbling but not browned too much.
Chicken and Mushroom Pasta Bake


The inspiration for this recipe came from one of my favourite blogs Mels Kitchen Cafe, and even though Mel is on the other side of the world and experiencing extreme cold weather, while we have had hot, humid days, I thought I would give this a go. 
It would be so lovely to warm your soul in the winter months, so I will keep this in mind for when it is much cooler. I ended up in a sweat bath (not so wonderful) while making this earlier last week, but, oh my it was delicious. Its a bit of a fiddle as you don't just add everything to a pot and let it do its thing. There are several steps to this recipe,  but it is so worth it.


Ingredients

1 tablespoon butter

1 tablespoon rice bran oil

1 smallish brown onion, chopped finely

500 grams mushrooms, sliced

3 cloves garlic, grated on a microplane

1 kg of chicken thigh fillets, cubed

40 grams butter (for cheese sauce)

40 grams plain flour

2 cups milk, warmed through

1 cup grated mozzarella cheese

1/2 cup grated parmesan cheese

1/2 packet of pasta of your choice, I used fettuccini 

Method

Preheat oven to 160 C

Cook pasta as directed and set aside

In a large frypan, sauce mushrooms, in batches, and set aside (don't over crowd the pan)

Add chopped onion to frypan and cook gently till translucent and set aside

In a saucepan make cheese sauce - melt butter on medium heat, add flour and cook for a few 
minutes, stirring all the time with a whisk, add warmed milk and keep stirring till thickened, add cheeses and stir until melted. Take cheese sauce off heat and set aside

In the frypan, cook chicken till cooked through

Now add cooked mushrooms, cooked onions, cooked chicken and waiting pasta to cheese sauce and stir until well combined

Turn into a baking dish and cook in preheated oven for 20 to 30 minutes, you want it bubbling and the edges just starting to catch

So, tell me, what recipe have you made that would be better suited in cooler weather rather than hot, like the surface of the sun?


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