Penne Tetrazzini

Name: Penne Tetrazzini
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 20 g dried porcini; 7-10 Tbsp salt and pepper; 300 g Mushrooms; 400 g des nouilles courtes (par exemple, des penne); 2 Garlic cloves; 4 (approx. 600 g) Chicken filets; 1 TABLESPOON Oil; 150 ml dry white wine; 200 g Whipped cream; 1 washer (40 g) White bread (from the day before); 150 g Parmesan (piece); 3-4 Stem(s) Basil

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

20 g dried porcini
7-10 Tbsp salt and pepper
300 g Mushrooms
400 g des nouilles courtes (par exemple, des penne)
2 Garlic cloves
4 (approx. 600 g) Chicken filets
1 TABLESPOON Oil
150 ml dry white wine
200 g Whipped cream
1 washer (40 g) White bread (from the day before)
150 g Parmesan (piece)
3-4 Stem(s) Basil

Directions

1
Soak porcini mushrooms in 1/4 l hot water for about 20 minutes. For the noodles, boil 3-4 l salted water (approx. 1 teaspoon salt per litre). Clean the mushrooms, wash them briefly if necessary and chop them into small pieces.
2
Cook the pasta in boiling salted water according to the instructions on the packet. Peel garlic and chop finely. Wash the meat, dab dry and cut into cubes.
3
Drain the porcini, collecting the soaking water. Dab porcini dry. Heat the oil in a large pan. Fry the meat for 3-4 minutes.
4
Add all the mushrooms and garlic to the meat and fry for 2-3 minutes. Season with salt and pepper. Add wine, mushroom water and cream, bring to the boil and boil down for 5-8 minutes open.
5
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Drain the pasta. Crumble bread roughly. Grate cheese finely. Wash basil, shake dry and chop the leaves.
6
Season the chicken mixture to taste and mix in an ovenproof dish with pasta, half cheese and basil. Sprinkle with bread and the rest cheese. Bake in a hot oven for about 15 minutes.