Monday, 10 February 2014

Spaghetti in a Creamy Chicken and Mushroom Sauce

Pasta pasta pasta!! That's what I have been cooking for my baby since the last one month. She doesn't seem to like anything else. One way I find it good as now she eats a lot of veggies (which I add to her pasta) and she no longer fusses over food (fingers crossed). Seeing her eat pasta, both me and my husband started having some pasta craving too. Considering the fact that pasta is one of the easiest things to make, I did not have to put in much effort to cook up this delicious creamy sauce served over some al dante spaghetti. 

Ingredients (serves 2)
1/3 packet Spaghetti pasta (adjust the quantity as per your serving size)
200 gms minced chicken
1 cup sliced button mushrooms (stems minced)
250 ml whipped cream
1 medium onion finely sliced
1 tbsp garlic
1 tsp red chilli flakes
1 tsp oregano
1 tsp parsley
1 tsp black pepper powder
Salt as per taste
2 tbsp olive oil

Cook the pasta as per packet instructions. Drain the water and keep aside. You can reserve 1/2 a cup of the pasta water for later use to make slight gravy for the pasta. I like my pasta dry and so discarded all the liquid.
In a heavy bottomed pan, heat the olive oil and sauté the garlic and onions till slightly browned. Now add the minced mushroom stems and fry 2-3 minutes more. Now add the minced chicken and with the back of the spatula, press down the lumps. Fry till the mince is evenly coated with the onion and garlic pieces. Cover and cook till the chicken is done. Now add the sliced mushrooms and continue cooking on a high flame until the chicken juices reduce to half. Now add the dry herbs and other spices. Tip in the cream and mix well. Add salt and stir. Finally, add the spaghetti and coat the sauce evenly. If you had reserved any pasta liquid, you can add it now. Simmer and let the gravy thicken. Remove from heat and serve on individual plates. 

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