4
chicken breasts, cut into pieces
300g
fresh mushrooms
2
cloves garlic, chopped
1
red onion, thinly sliced
2tbsp
olive oil
2dl
white wine, or chicken stock
5dl
cream
400g
spaghetti
200g
parmesan, grated
fresh
basil, chopped
fresh
sage, chopped
Preheat
the oven to 200˚C.
Put
the spaghetti in some boiling salted water.
Put
some olive oil into a hot pan and fry the chicken until brown. Add the mushrooms to the chicken
along with the red onion, garlic. Stir together. Add the
white wine to the pan, lower the heat to medium and let it
simmer for a few minutes, until the chicken is cooked and the wine has reduced
a little. Add the cream and let it simmer for another 2 minutes.
Pour the water off the spaghetti when it´s al-dente
and add it to the chicken. Add ¾ of the parmesan cheese and all the fresh herbs
and stir together. Grate the rest of the parmesan cheese over and bake in the
oven in an oven-proof dish or the same pan (if it has a steel handle) until
bubbly and golden (approx. 10 min)
