Servings – 4
- 250 gms Spaghetti
- 2 tbsp butter
- 250 gms chicken breasts boneless and skinless cut in half lengthwise
- 1 nos. Onion, large & finely chopped
- 3 cloves Garlic, large &minced
- 300 gms. Button mushrooms sliced,
- 1& ½ tbsp all-purpose flour
- ¾ cup cream
- 1 cup full cream milk
- ½ cup cheddar cheese
- 1 tsp dried basil or ¼ cup fresh basil leaves, chopped
- ½ tsp mixed herbs
- Salt and black pepper to taste
- Fresh basil for garnish
To boil spaghetti, boil water. Once it starts boiling then add salt and dried spaghetti and cook it till it is just done. Strain and rinse under cold running water to cool it down. Drizzle little oil and toss nicely so that oil coats the boiled spaghetti and keep it aside.
Add the butter to a large skillet and melt over medium high heat.Season chicken breasts on both sides with salt and pepper. Place chicken breasts in skillet and cook on both sides, about 5 min per side or until no longer pink inside. Remove chicken from skillet.
Add onion and garlic to skillet and sauté for couple of minutes until onion turns translucent and soft. Add mushrooms and stir. Season mushrooms generously with salt and pepper. Let it cook for about few minutes, around 5-7 minutes, stirring occasionally. Remove few pieces of sautéed mushrooms and reserve for garnishing.
Now sprinkle the all-purpose flour over the mushrooms, stir & sauté for 2-3 minutes. Then add milk, basil, mixed herbs, salt, black pepper & cream, stir well and continue to cook for another 3-4 minutes on medium low heat, stirring occasionally or until sauce reduces a bit and thickens. Finally add grated cheddar cheese, boiled spaghetti, mix and let it simmer for couple minutes. If you find it dry then add little milk and then let it simmer.
Garnish with sautéed mushroom & fresh coriander and serve hot with bread of your choice.