Penne Tetrazzini (Penne au gratin with chicken without breadcrumbs)

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
4 3
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 300 g Mushrooms
  • 20 g dried porcini
  • 2 Garlic cloves
  • 600 g Chicken filet
  • 2 TABLESPOONS Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 200 ml dry white wine
  • 400 g Penne noodles
  • 175 g Parmesan cheese
  • 4-5 Stem(s) Basil
  • 250 g Whipped cream
  • 200 ml Vegetable broth
  • 7-10 Tbsp Sugar
  • 7-10 Tbsp Olive oil

Directions

  1. 1

    Clean, wash and chop the mushrooms. In a bowl, pour about 150 ml of boiling water over the porcini and let them soak. Peel garlic and cut into slices.

  2. 2

    Wash the meat, dab dry and cut into pieces. Heat the oil in a large pot or roaster. Fry the meat for 3-4 minutes, turning it, and season with salt and pepper. Add soaked porcini, fresh mushrooms, wine and garlic.

  3. 3

    Simmer at low heat for 7-8 minutes. Cook pasta in boiling salted water according to package instructions. Grate cheese, put something aside for sprinkling. Wash basil, shake dry, pluck leaves from stems and chop.

  4. 4

    Add cream and stock to the meat, bring to the boil again, season well with salt, pepper and a little sugar. Drain the pasta and let it drain thoroughly. Add pasta, basil and about 3/4 of the parmesan to the meat and mix well.

  5. 5

    Put the pasta mixture into a large casserole dish and spread the remaining Parmesan cheese on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes until a brown crust has formed.

  6. 6

    To serve, drizzle with a little olive oil if necessary.

Nutrition Facts

KCAL
960 kcal
CARBS
78 g
FATS
40 g
PROTEINS
66 g