Prep 45 mins
Cook 30 mins
Creamy and rich. Left over Thanksgiving or Christmas turkey can be substituted for the chicken.
- 16 ounces chicken thighs or 16 ounces chicken breasts
- stock or water, for poaching
- 3 tablespoons butter
- 4 tablespoons flour
- 1⁄2 cup white wine
- 1 cup cream
- 4 teaspoons sherry wine
- 1 (4 ounce) jarred & green roasted sweet peppers
- 4 ounces bacon, trimmed and diced
- 1 tablespoon butter, extra
- 8 ounces portabella mushrooms, sliced thinly
- 12 ounces spaghettini
- olive oil
- 3 tablespoons parmesan cheese (optional)
- 3 tablespoons breadcrumbs
- 2 tablespoons roasted slivered almonds
- fresh tarragon, chopped
- Pre-heat oven to 375°F.
- Gently poach chicken for 10 to 15 minutes, in water or stock, to just cover.
- Drain chicken and reserve 1 cup of stock.
- Cut chicken into bite-sized chunks, and set aside.
- Melt butter, add flour and cook over gentle heat, stirring, for 2 minutes.
- Add reserved stock and wine, bring to the boil, stirring, and season to taste with salt and pepper.
- Add cream and sherry, stir to combine, then add the cooked, diced chicken and drained, diced bell peppers, and set aside.
- Sauté chopped bacon, and stir gently into chicken mixture.
- Next, sauté the thinly sliced mushrooms in 1-tablespoon butter until tender, and add to the chicken mixture along with the mushroom juices.
- Cook spaghetti until tender, and toss with a slurp of olive oil.
- Turn spaghetti into a shallow, greased, 13" x 9" casserole dish.
- Pour chicken mixture over pasta, and stir gently to combine.
- Sprinkle with cheese and breadcrumbs, and bake at 375 deg.
- F for 30 minutes.
- Just before serving, scatter almonds over the top, and garnish with chopped tarragon.