A Garlic Festival of Chicken and Mushroom Spaghetti

Another super easy tea, loaded with flavour due to all that garlicky goodness.

 

Ingredients:

2x Large garlic bulbs
1x Chicken breasts, cooked and chopped up
2x Glasses of white wine
1x Echalion shallot, or half an onion, diced
Mushrooms (about half a tub of closed cup chopped into quarters)
Double cream, small pot.
Sugar snap peas, or any pea or green bean, fresh, frozen or tinned
Spaghetti
Fresh parsley


Method:

1. Chop about 1cm off the top of 1 whole bulb. Put the bulb in a foil parcel, drizzle with oil, wrap up tightly and roast in the oven on gas 6 for about 40 minutes.
2. Have a glass of wine then about 30 mins later bring a pan of salted water to boil and put in the spaghetti.
3. In another pan sweat of the shallot in a bit of oil.
4. Add the chopped mushrooms to the shallot.
5. After a few minutes chop or crush 2 cloves of garlic and add to the mushrooms and shallot. Fry for about a minute.
6. Pour in a glass of wine and finely chopped parsley stalks and reduce down by about half.
7. Add the chicken and pour in half a pot of cream.
8. Chuck into the spaghetti a handful of peas or beans.
9. Remove roast garlic from oven and allow to cool a bit.
10. Carefully remove the delicious gems of roast garlic cloves, any that get mashed up just plop them in the sauce.
11. If the sauce is too thick add a bit of the spaghetti cooking water. Season to taste.
12. Serve up by piling the creamy garlicky chicken and mushroom sauce on top of a plate of spaghetti and peas, grate some cheese on top and scatter the delicious garlic cloves. Finish with black pepper, chopped parsley leaves and a drizzle of nice oil.