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
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)