Spring has finally arrived! This meal is a perfect way to mix comfort food with a fresh summer salad.

What you need:

  • Olive oil
  • 400g of chicken, cut into bite-sized pieces
  • Sea salt and freshly ground black pepper
  • 2 cloves of garlic, peeled and finely sliced
  • 400g handfuls of mixed fresh mushrooms, cleaned and torn
  • 200ml white wine
  • 500g dried spaghetti
  • 500ml cream
  • 200g Parmesan cheese, grated
  • 4 roma tomatoes
  • Fresh mozzarella
  • Balsamic vinegar
  • 200g thick cut bacon cut into little cubes
  • A handful of fresh basil leaves

What you need to do:

Preheat the oven to 200ºC. Heat a saucepan big enough to hold all the ingredients, and pour in a splash of olive oil, once heated add the oil and bacon. Season the chicken pieces with salt and pepper and brown them gently in the oil. Add the wine and mushrooms 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. Add the cream to the pan, 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 sauce and toss well. Add three-quarters of the Parmesan and all of the basil and stir well. Transfer to a ovenproof baking dish or non-stick pan, sprinkle with half the remaining cheese, a small bunch of basil leaves and bake in the oven until golden brown, bubbling and crisp. Sprinkle with the rest of the cheese before serving.

While the pasta is in oven prepare the caprese salad. Slice tomatoes thickly and place a basil leave and piece of mozzarella and repeat until you complete a whole circle on a plate. Season with salt and drizzle with balsamic and olive oil.

Oink oink,

Truffle Pig.

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