Ingredients:
– 8 ounces spaghetti
– 2 cups cooked chicken, sliced
– 2 tablespoons olive oil
– 1 onion, sliced – 2 cloves garlic, sliced – 8 ounces mushrooms, sliced
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Preparation:
1. Preheat the oven. Up to 190°C (375°F).
2. Cook spaghetti according to package instructions until al dente. Drain and set aside.
3. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic and fry until they soften and smell.
4. Add the fried mushrooms and fry until soft and golden.
5. Sprinkle the mushrooms with flour and mix well. Cook for 2-3 minutes to remove the taste of the flour.
6. Slowly pour in the chicken broth, stirring frequently to prevent lumps. Bring to a boil and cook until the sauce thickens.
7. Stir in the whipped cream and grate the Parmesan cheese until everything is well mixed.
8. Add the cooked chicken to the sauce and cook until cooked. Add salt and pepper.
9. Add the cooked spaghetti to the pan and cook until well coated with the sauce.
10. Place chicken tetrazzini mixture on a baking sheet and sprinkle with Parmesan cheese, if desired.
11. Bake in the preheated oven for 20 to 25 minutes, until thick and brown.
12. Top with chopped parsley before serving.
Preparation time: 15 minutes Cooking time: 40 minutes Total time: 55 minutes