Spaghetti tetrazzini

Left on my own on the first day of Ramadhan, I was forced to cook :-p

I actually could go to PaRam, but so lazy lah

So, browsed through Jamie Oliver's recipe, and found this:

Chicken and mushroom pasta bake (spaghetti tetrazzini)

Preheat the oven to 200ºC/400ºF/gas 6. Put your porcini mushrooms in a bowl and pour over just enough boiling water to cover them (approx. 150ml/5½fl oz). Put to one side to soak for a few minutes. Heat a saucepan big enough to hold all the ingredients, and pour in a splash of olive oil. Season the chicken pieces with salt and pepper and brown them gently in the oil. Strain the porcini, reserving the soaking water, and add them to the pan with the garlic and fresh mushrooms. Add the wine (no need lah Jamie!), with the strained porcini soaking water, and turn the heat down. Simmer gently until the chicken pieces are cooked through and the wine has reduced a little.

Meanwhile, cook the spaghetti in plenty of boiling salted water according to the packet instructions and drain well. Add the cream to the pan of chicken, then bring to the boil and turn the heat off. Season well with salt and freshly ground black pepper. Add the drained spaghetti to the creamy chicken sauce and toss well. Add three-quarters of the Parmesan and all of the basil and stir well. Transfer to an ovenproof baking dish or non-stick pan, sprinkle with half the remaining cheese and bake in the oven until golden brown, bubbling and crisp. Divide between your plates, drizzle with extra virgin olive oil and sprinkle with the rest of the cheese before serving.

Ingredients:
• 20g/a small handful of dried porcini mushrooms (or just use normal mushrooms)

• olive oil

• 4 chicken thighs, boned, skinned and cut into bite-sized pieces

• sea salt and freshly ground black pepper

• 2 cloves of garlic, peeled and finely sliced

• 350g/2 handfuls of mixed fresh mushrooms, cleaned and torn

• 200ml oz white wine (no need lah)

• 455g dried spaghetti

• 500ml double cream (can use milk)

• 200g Parmesan cheese, grated (or use normal cheese)

• a sprig of fresh basil, leaves picked

Voila! (but it turned a bit salty...never mind, first attempt)