Wine Spaghetti with Chicken and Mushrooms
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Wine Spaghetti with Chicken and Mushrooms

Maria KostoffMaria Kostoff
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Wine Spaghetti with Chicken and Mushrooms
01/03/2013
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Preparation15 min.
Cooking35 min.
Тotal50 min.
Servings4-6
"Dangit, is there really wine in these spaghetti or are they simply eaten best with wine?"

Ingredients

measures

How to cook

Cook pasta according to package directions. Meanwhile, beat the egg white in a large bowl, add free of skin and bones chicken and cut every 1 cm, mix well so that the egg white sticks to them.

Sprinkle with bread crumbs and cheese. Heat 1 tablespoon of oil in a large nonstick skillet over moderate - high temperature. Add half of the chicken, then fry, stirring constantly for 3-4 minutes or until the chicken is fried inside.

Pour into a bowl and keep warm. Repeat procedure with remaining 1 tablespoon olive oil and the other half of the chicken. Saute the mushrooms and garlic in the same pan over medium heat for about 3 minutes Sprinkle with salt and pepper.

Combine the soup and starch, then mix well. Add them together in the pan with the wine. Increase temperature and allow to boil. Simmer uncovered for 2 to 3 minutes or until the sauce thickens, stirring occasionally.

Strain pasta, add chicken and pour into 6 serving plates. Cover them with mushroom sauce and sprinkle with basil or parsley.

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