Penne Tetrazzini (Penne au gratin with chicken with breadcrumbs)
easy
50 mins
50 mins
Ingredients
- 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
- 1 disc (approx. 40 g) white bread from the day before
- 4-5 Stem(s) Basil
- 250 g Whipped cream
- 200 ml Vegetable broth
- 20 g Butter
- 7-10 Tbsp Sugar
- 7-10 Tbsp Olive oil to drizzle
Directions
- 1
Mushrooms clean, clean and chop or chop into small pieces. In a bowl, pour about 150 ml of boiling water over the porcini and let them soak. Peel garlic and cut into slices.
- 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
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. Dice bread and chop coarsely in universal chopper.
- 4
Wash basil, shake dry, pluck leaves from the stalks and chop. Add cream and stock to the meat, bring to the boil again, season well with salt, pepper and a little sugar. Drain the noodles and let them drain thoroughly.
- 5
Add the pasta, basil and about 3/4 of the parmesan to the meat and mix well. Put the pasta mixture into a large casserole dish, spread the rest of the Parmesan, white bread crumbs and butter in flakes on top.
- 6
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. To serve, drizzle with a little olive oil if necessary.
Nutrition Facts
1030 kcal
83 g
44 g
67 g
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